Sesame Vanilla Ice Cream

Ingredients

• 130 g black sesame
• 1 Vanilla bean
• 300 ml milk (3.5% fat)
• 200 g whipping cream
• 4 eggs
• 40 g coconut blossom sugar

Instructions

1. 1.

   Roast 120 g of sesame in a hot dry pan for 5 minutes over medium heat. Remove from the pan and let cool for 5 minutes, then grind very finely with a mortar or pestle.

2. 2.

   Meanwhile split the vanilla bean lengthwise and scrape out the seeds with a knife. Combine ground sesame, vanilla seeds, milk, and cream in a pot and bring to a boil. Remove from heat and let cool for 5 minutes.

3. 3.

   Separate the eggs (reserve egg whites for another use). Beat the yolks with coconut blossom sugar until frothy. Stir in the hot cream mixture and whisk over a simmering water bath until the mixture reaches about 75 °C and thickens, which may take around 10 minutes. Cool for about 20 minutes, stirring occasionally.

4. 4.

   Transfer the custard to an ice‑cream maker and churn for approximately 40 minutes until creamy. Alternatively, pour into a container and freeze in the freezer for 3–4 hours, stirring every 30 minutes.

5. 5.

   Serve by scooping the ice cream into bowls or glasses and sprinkling with remaining toasted sesame seeds.