Black ice cream – sesame-vanilla
What goes better with summer than a nice cold ice cream? If you fancy a bit of variety, this black ice cream is just the thing for you. The black sesame seeds promise a touch of the exotic and, together with the vanilla, create a unique flavor for an Asian vacation at home. Try it for yourself and plunge into the cold pleasure.
Preparation time 20 minutes
Cooking time 40 minutes
Ingredients
Ingredients for 8 portions
Black ice cream – sesame-vanilla
- 300 ml milk (3.5 % fat)
- 200 g whipped cream
- 130 g black sesame seeds
- 40 g coconut blossom sugar
- 4 eggs
- 1 vanilla pod
Preparation
- toast 120 g sesame seeds in a hot pan without fat over a medium heat for approx. 5 minutes. Remove from the pan and leave to cool. Then grind very finely with a mill or in a mortar.
- In the meantime, slice the vanilla pod lengthways and scrape out the seeds with a knife. Bring the ground sesame seeds, vanilla seeds, milk and cream to the boil. Remove from the heat and leave to cool.
- Separate the eggs (use the egg whites elsewhere). Beat the egg yolks with the coconut blossom sugar until frothy. Stir in the hot cream mixture and heat in a bowl over a hot water bath at around 75 °C, stirring until the mixture thickens. Then leave to cool for about 20 minutes, stirring occasionally.
- Then freeze the mixture in the ice cream maker for about 40 minutes until creamy.
- To serve, form ice cream balls and sprinkle with the remaining sesame seeds.
