Ingredients
Equipment
Method
- Toast the black sesame seeds in a dry skillet over medium heat, stirring to prevent burning, until fragrant and slightly darkened.
- Transfer the toasted seeds to a plate to cool, then blend them into a fine powder using a food processor with a splash of milk to create a smooth paste.
- In a saucepan, heat the milk, cream, and half the sugar until steaming but not boiling.
- Whisk the egg yolks and remaining sugar in a separate bowl until pale yellow.
- Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent scrambling the eggs.
- Return the mixture to the pan and cook gently until thickened, then strain through a sieve for a silky-smooth texture.
Nutrition
Calories: 225kcalCarbohydrates: 18gProtein: 3gFat: 16gSaturated Fat: 9gCholesterol: 80mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 10mgIron: 5mg
Notes
For best results, chill the custard base thoroughly before churning for a creamy texture. If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze it, and stir every 30 minutes until creamy. Consider garnishing with toasted sesame seeds, fresh fruit, or a drizzle of caramel sauce for added flavor and presentation. Enjoy!
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