I’ve been wanting to do this for a long time Black Sesame Ice Cream. It is a very common ingredient in Asian cuisine, both in savory and sweet dishes.
But of course it wasn’t that simple. The path to getting the recipe took a while. Even more so with the wave of dishes themed around unicorns.
Nothing against unicorns, okay? I like it a lot, but I think it doesn’t go very well with my dark and frozen heart and soul (my cold and dark heart and soul, hahahah). And the counter match arrived in the form of dark ice creams made with activated charcoal.
I even considered using charcoal, but it’s not that easy to find the pulverized version. Even on interwerbs, when there was one, the shipping was more expensive than the product. In other words, it’s not going to happen, right people!
Yes, tablets are sold in the pharmacy, however, it is not 100% charcoal. It has other ingredients in the composition. This leads to another question: activated charcoal is a medicine ladies and gentlemen. It is used in some cases of oral poisoning when certain medications are ingested in large quantities.
This also contributed to me not insisting on it as an ingredient. I wanted something more… tasty, so to speak. In the foreign recipes of this goth ice cream made with charcoal, they were practically vanilla ice cream with charcoal. I’ve already eaten leek charcoal, and it was delicious. But this activated, I have my doubts.
With that in mind, I focused on black sesame. Most recipes do not use the seed itself, but a paste of it. Which was a shock, I never imagined it existed black sesame paste.
But there is. Just outside. Here in Brazil, I didn’t find it.
I looked for alternatives to do at home. It’s possible. However, to have a paste like a commercial one, you need a very powerful processor or blender.
For my ice cream suggestion, I ended up using the blender, the result was better when compared to my processor. In the photo you can see sesame particles that are very small. Personally, I didn’t think it affected the texture. You can’t feel them. But this may vary depending on your equipment.
It’s an ice cream for those who like sesame. It has a really strong sesame flavor!
Black Sesame Ice Cream Without an Ice Cream Maker
Makes: 900 g
1 cup: 250mL | 1 tablespoon: 15mL.
- In a large frying pan, toast the sesame over medium heat until aromatic. It starts to pop, takes about 2-3 minutes. Always stirring the pan so it doesn’t burn. I recommend doing it in two steps. The flavor of toasted sesame is different from raw, it has notes of roasted chestnuts/peanuts. Taste the sesame before and after toasting.
- Transfer to a baking tray and spread well, leaving to cool slightly. It doesn’t need to be completely cold, but reduce the temperature.
- Place in the blender and pulse to break down the sesame seeds. To be well sprayed, the equipment must be powerful. Do it for 1-2 minutes, cleaning the sides.
- Add the yogurt, boiling water and powdered milk. Blend on the highest blender speed for 3-4 minutes in total.
- Keep cleaning the sides and if the engine gets too hot, stop for a while and continue.
- Add the condensed milk and continue beating until it becomes a very homogeneous cream with small sesame particles. The final cream, depending on your blender, will be hot, which is normal.
- Transfer to another container, cover and let cool in the refrigerator. The cream needs to be cold to use and when it cools it becomes more consistent.
- Beat the cream until stiff peaks form. If you use heavy cream with a high fat content (+40%), beat it until it reaches soft peaks, do not beat it until firm, there is a greater chance of it turning into butter and/or becoming granular.
- Mix the black sesame cream into the whipped cream and mix well.
- Transfer to a container with a lid and place in the freezer for at least 6 hours. Ideal: 12 hours.
- Remove a few minutes before serving. Stay strong.
- Black sesame: Be careful where you buy. During the tests, I bought it from a nature store, and the sesame had a very strong cleaning product flavor. To test it, I bought it from another store and the flavor was different. It should have a sesame flavor and when toasted it resembles roasted peanuts/nuts. Raw and toasted have different flavors, but should not resemble cleaning products.
- Blender: I tried using a mini processor to turn the sesame into a paste, but it didn’t work. Mine is too weak for that. The blender worked better, I thought. Mine’s power is 450w.
- Powdered milk: it needs to be instant, it has lecithin in its composition, which is an emulsifier that helps with the texture and homogeneity of the ice cream.
- Quantity of sesame cream: It really seems like a lot, however, it is completely used in ice cream. If I could have done less, but using fewer ingredients I was unable to mix properly and transform the cream with just a few sesame particles. Even though it comes with a can of condensed milk, it is not sweet: remember it is a frozen dessert, this greatly reduces sensitivity to sweets. However, if you want it less sweet, add half the condensed milk when blending it in the blender and add it at the end after mixing with the whipped cream.
- Cone: it’s a normal cone, I just painted it with black food coloring.
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