Chinese, from Hong Kong
This delicious nutty-flavored ice cream is easy to make. Black sesame seeds can be found in Asian markets; if you can't find them, use white sesame seeds. This ice cream was made for charity benefits in Hong Kong; the woman who gave me the recipes had a repertoire of over sixty
INGREDIENTS
- 1 cup (150 g) black sesame
- 1 1/4 cups (300 ml) whole milk
- 1 large organic egg
- 1 rounded tablespoon peanut butter
- 1/2 teaspoon vanilla extract
- 1 3/4 cups (400 ml) heavy cream
METHOD
- Roast sesame seeds in a dry skillet over medium heat, covered, until they pop.
MIND REFRESHER
Stand straight breathe normally, and focus your awareness on grinding the sesame seeds; as your mind wanders, come back to this process.
- Grind sesame seeds with a mortar and pestle or in a coffee grinder until powdered.
- Blend sesame seed powder, milk, sugar, egg, peanut butter, and vanilla in an electric blender or food processor until smooth.
- Add heavy cream and blend one more minute.
- Refrigerate 12 hours or overnight.
- Churn in an electric ice-cream maker 20-25 minutes or until ice cream consistency. Freeze until ready to serve.
Makes 3 cups (750 g)