Black Sesame Ice Cream
Ingredients
- 2 tbsp Black sesame paste
- 2 Egg yolks
- 3 tbsp Fine brown sugar or white
- 220 ml Heavy cream around 35% fat
- 200 ml Milk
- A pinch of salt
Mochi balls
- 30 g Glutinous rice flour
- 2 tbsp Water
- 1 tbsp Sugar
- Add water to the glutinous rice flour until smooth if it’s too soft. Make balls, and drop into a boiling water. When balls float pick them up then keep them in an ice bowl.
Instructions
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In a small pot, add milk and heavy cream. Warm it up right before a boil.
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In a bowl add egg yolks, sugar, sesame paste and salt.
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Pour the warm milk mixture into the egg yolks mixture. Cool the bowl over an ice bowl bath.
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When 3 cools down add it to the ice cream bowl and follow the instruction or pour it into a tray then freeze it.
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Serve with mochi balls, red beans, or sweetened chestnuts. Drop a bit of brown sugar syrup if you have.
Recipe Notes
For the mochi ball dough, the texture of the dough should be almost like a clay dough not too soft not to hard. Instead of black sesame paste, you can try using white sesame paste. If no brown sugar syrup, maple syrup works too.
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