Do your Sundays fly by as fast as mine do? I just don’t know where the day went… and it doesn’t help that I live next to a church whose bell rings on the hour, every hour, reminding you exactly how fast the day is going. Ding, ding… it’s two o’clock already? Ding, ding, ding, ding, ding. What??? Five o’clock? No way. I swear only 5 minutes passed between the time the bell struck six times and when it struck seven. It felt like that shot in an old black-and-white movie where the hour hand just flies around the clock to illustrate the passing of time. (Why doesn’t time fly like that during the work day?) On the very bright side, today I made black sesame ice cream.
I first encountered black sesame ice cream years ago at a dessert restaurant in NYC called Kyotofu and then consumed it on a frequent basis several years after that when I lived mere blocks away from the Chinatown Ice Cream Factory. It’s good stuff. It’s got a toasted, nutty flavor to it, not totally unlike peanut butter but I would even say better than. And I live on pb.
This ice cream is so good I daresay that if it were legal to marry ice cream in the state of Wisconsin I would march down to the county clerk and get myself a permit straight away. It’s that good. And I was afraid whatever I could make at home couldn’t live up to what I’ve had in the past, but you know what? It was even better. For reals. I can see this ice cream and I enjoying a lovely summer together…
Black Sesame Ice Cream (loosely adapted from “Black Sesame and Orange Ice Cream” found on www.seriouseats.com by Ethan Frisch and Max Falkowitz)
- ¼ cup black sesame seeds
- 2 cups whole milk
- 1 cup heavy cream
- 6 egg yolks
- ¾ cup sugar
- ¼ cup toasted sesame oil
- 1 teaspoon kosher salt
Toast sesame seeds in small skillet, stirring frequently, until fragrant and nutty, then set aside to cool.
Transfer seeds to a blender and blend on high till seeds are crushed. (I don’t have a blender so used my coffee grinder to pulverize the seeds and then transferred them to a food processor for next step.) Add two to three tablespoons heavy cream and blend till smooth. Add remaining heavy cream and milk and blend on high till well combined, about two minutes. Seeds will not be completely pulverized, which is fine. Large chunks can always be strained out.
Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Whisk yolk and dairy mixtures in a heavy-bottomed three quart saucepan over low heat, stirring constantly while custard thickens. Custard is done when it coats the back of a spoon and a swiped finger leaves a clean line.
Remove from heat and pass mixture through a strainer into a medium mixing bowl set in an ice bath until chilled, stirring from time to time. Stir in sesame oil and salt till well combined. Freeze in an ice-cream maker according to manufacturer’s instructions. Transfer to a plastic container to store.