Yes, I’m talking this recipe up! This is one delicious Black Sesame Ice Cream!
I promise this Black Sesame Ice cream was absolutely lush! It was so good I had to run out into my garden to pick some flowers for the shots.
Afterall, an ice-cream that good deserves some pretty pictures.
I have also finally bought a Thermomix. Mr GG has been suggesting I buy one for a while now, and after seeing that even Heston uses the Thermomix I didn’t want to be left out anymore. Â I may be a little late to the party, but I have included directions for Black Sesame Ice-cream made the regular way, and made with the Thermomix.
Can, I show off a little more? I got the new, you bute, digital Thermomix! It’s pretty swish!
Black Sesame Ice cream
Ingredients
- 4 egg yolks
- 250 gm cream
- 250 gm full cream milk
- 150 gm sugar
- 80 gm black sesame
- teaspoon seeds from 1 vanilla bean or 1 vanilla essence
- pinch salt
Instructions
TRADITIONAL METHOD
- Heat the sesame until fragrant in a dry frying pan.
- Ground the seeds in a mortal and pestle and reserve.
- Place the milk and the vanilla essence in a medium heavy-based saucepan.
- Heat over a low heat, stirring occasionally until the milk just comes to the boil.
- Remove from heat and set aside.
- beat the egg yolks and sugar in a heatproof bowl until thick and pale.
- Very gradually stir the milk into the egg mixture.
- Place the heatproof bowl over a saucepan of simmering water. Don't allow the bowl to touch the water as the eggs will scramble.
- Cook, stirring constantly, for 25 minutes or until the custard coats the back of the spoon.
- Stir through the sesame and freeze until almost frozen.
- Use a stick blender to beat the ice-cream every 2 hours for 2 or 3 times to break up ice crystals as they form.
THERMIE METHOD
- Mill the black sesame to a paste.
- Place all the ingredients in Thermomix bowl.
- Cook for 5 minutes at 80C on Speed 4.
- Place the mixture in a stainless steal bowl in the freezer until it has chilled NOT frozen.
- Transfer the ice-cream to your ice-cream mixer and churn as per manufactures directions.
- Once complete freeze until serving.
- OR
- Take the ice cream from the freezer, cut into medium size pieces and place back in Thermomix bowl.
- Mix for 20 seconds on speed 9 then 10 seconds on speed 4.
- Return to freezer until serving time.
I have to admit, making this with the Thermomix and my Breville Ice-cream maker was a cinch. I really didn’t do anything, just transferred the liquid from one machine to the freezer and then to the ice-cream maker.
It almost seems too easy!! Although believe me I’m not complaining. I can make and egg custard by hand… but I prefer not too. The instructions have been provided in the recipe to make the custard by hand too.
Do you like to take shortcuts when your in the kitchen. I think I am turning into the gadget queen. I love any labour saving devices that will get me in and out of the kitchen quickly, or help me prepare restaurant quality food.
…perhaps you are a cook that loves to potter and take time in the kitchen?