Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup black sesame seeds
- 2 tablespoons matcha green tea powder
- 4 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Fine-mesh strainer
- Food processor or blender
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and black sesame seeds. Heat over medium heat until it reaches a simmer. Turn off the heat and let it steep for 30 minutes.
2. Strain the mixture through a fine-mesh strainer into a clean saucepan. Press the sesame seeds to extract as much flavor as possible. Discard the seeds.
3. In a small bowl, whisk together egg yolks, sugar, matcha green tea powder, and salt until well combined.
4. Heat the sesame milk mixture over medium heat until it reaches a simmer. Slowly pour about 1/2 cup of the hot mixture into the egg mixture while whisking constantly. This will temper the eggs and prevent them from curdling.
5. Pour the egg mixture back into the saucepan with the remaining sesame milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
6. Strain the mixture through a fine-mesh strainer into a clean bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Simmer over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 290
Total fat: 20g
Saturated fat: 11g
Cholesterol: 165mg
Sodium: 110mg
Total carbohydrates: 24g
Dietary fiber: 1g
Total sugars: 21g
Protein: 5g
Substitutions for ingredients:
- You can use light cream or half-and-half instead of heavy cream for a lighter version.
- If you don't have matcha green tea powder, you can use regular green tea leaves or omit it altogether.
Variations:
- Add chopped toasted almonds or pistachios for extra crunch.
- Use white sesame seeds instead of black for a different flavor and color.
- Swirl in some black sesame paste or caramel sauce for added sweetness.
Tips and tricks:
- Toast the black sesame seeds in a dry skillet over medium heat for a few minutes before using to enhance their nutty flavor.
- Make sure to strain the mixture well to remove any lumps or bits of sesame seeds.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Store the ice cream in an airtight container in the freezer for up to 1 month.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 1 month.
Reheating instructions:
N/A
Presentation ideas:
Serve the ice cream in small bowls or cones. Top with extra black sesame seeds or matcha powder for garnish.
Garnishes:
Extra black sesame seeds or matcha powder
Pairings:
Serve with a cup of hot green tea or black sesame tea for a complete Asian-inspired dessert.
Suggested side dishes:
N/A
Troubleshooting advice:
- If the mixture curdles or separates, strain it through a fine-mesh strainer and whisk vigorously until smooth.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to cook the egg mixture to at least 160°F to ensure it's safe to eat.
Food history:
Black sesame seeds and matcha green tea are popular ingredients in Japanese cuisine, especially in desserts. This ice cream combines the two flavors for a unique and delicious treat.
Flavor profiles:
This ice cream has a nutty and slightly bitter flavor from the black sesame seeds, balanced by the earthy and slightly sweet taste of matcha green tea.
Serving suggestions:
Serve this ice cream as a refreshing and flavorful dessert after a sushi or ramen dinner.
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