Black Sesame and Orange Ice Cream
About This Recipe
|Yield:||8 to 10 (makes about a quart)|
|Active time:||30 minutes|
|Total time:||50 minutes (plus an overnight chill)|
|Special equipment:||ice cream maker, blender|
- 1/4 cup black sesame seeds
- 3 cups half-and-half (or 1 1/2 cups each cream and milk)
- 3/4 cup sugar
- 6 egg yolks
- 1/4 cup toasted sesame oil
- 2 teaspoons orange zest
- 1 teaspoon kosher salt
Toast sesame seeds in a 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. Add two to three tablespoons half-and-half and blend till smooth. Add remaining half-and-half 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.
In a large bowl, whisk together sugar and yolks until thickened and lighter in color. Combine 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 transfer to an air-tight container for overnight chill. Stir in sesame oil, orange zest, and salt till well combined. Chill overnight, then churn the next day according to manufacturer’s instructions. Serve immediately for a whipped, soft-serve consistency, or return to container to set for two to three hours for something firmer.
This recipe originally appeared at Serious Eats.