Black Sesame Ice Cream

During my "maidless" venture, I did the coconut ice cream, which turns out to be very good. So now, I use the same recipe for my Black Sesame ice cream, with some modifications.

Sequence of making the mixture.

Mixed them up thoroughly.

Pour them into a container and freeze it.

This is how creamy & beautiful the ice cream turns out to be!

Original recipe extracted from Yochana's blog.

This is my modified version.

Ingredients:
3 egg yolks
100g Sugar
45g Blended Black Sesame (toast before blending)
70g Coconut milk (I use KARA coconut cream)
180g Full cream milk
250g Whipping cream

Method:

(1) Whisk egg yolks and sugar till white and creamy.
(2) Double boil the egg yolk mixture and stir constantly. Pour in black sesame, coconut milk, full cream milk and continue stirring until mixture is hot but not boiling.
(3) Remove the milk mixture from heat and set aside to cool.
(4) Whisk whipping cream till fluffy and fold in the cooled milk mixture.
(5) Pour into container and freeze overnight or until firm.

[Afternote: The ice-cream is really nice, very creamy. But a little too much coconut milk. I wanted it to be creamy, but not so much coconut taste. I think can reduce the coconut milk to 30g, and upped the Full cream milk to 220g should be good enough.]

11 comments:

Fiona said...
June 10, 2008 at 9:06 AM

Wow!!!
I am drooling but when I see the ingredients.... it looks really fattening! :p

Passionate About Baking said...
June 10, 2008 at 9:07 AM

Hahaha! What is not fattening in pastries & cakes & desserts? ;)

Small Small Baker said...
August 8, 2008 at 10:35 AM

Hihi, I tried your black sesame ice cream and it's really delicious. Thanks for the wonderful recipe. :)

Passionate About Baking said...
August 8, 2008 at 3:30 PM

Hi Small Small Baker,
Thanks. This was actually Aunt Yochana's recipe, and her suggestion to me. I love this ice cream too! ;)

Jane

Anonymous said...
August 15, 2010 at 2:14 AM

Hi Jane,

Thank you for sharing. I used dairy whipping cream. I tried to cream it but it does not look like the picture you posted. The result of the whipping cream is watery. Could you kindly advise.

Thank you!

Mixue

Passionate About Baking said...
August 21, 2010 at 10:53 AM

Hi Mixue,
When you mentioned that the whipping cream is watery, it means that you did not whipped up enough. You should whipped it up till it doubles in volume, and when you overturn the bowl, none of the whipping cream should fall out. I hope this explains. You may want to try again. It's quite an easy recipe.

Anonymous said...
August 24, 2010 at 10:36 PM

Hi I hv tried ur recipes n it's yummy! But it too sweet for my hubby, any advise to make it not so sweet?

Passionate About Baking said...
August 25, 2010 at 7:29 PM

Hi Anonymous,
I'm glad you like the ice-cream. To a certain extend, you may reduce the sugar a little, but not too much. Perhaps reduce about 20g of sugar? I think coconut milk and full cream milk are a bit on the sweet side too.

Anonymous said...
August 25, 2010 at 9:14 PM

Hi Jane, thks for ur advise but I m using ur recipes II tt dun hv coconut milk but can I also reduce the whipping cream beside the sugar?
Thks
Sherene

Passionate About Baking said...
August 25, 2010 at 9:33 PM

Hi Sherene,
Perhaps you can reduce the whipping cream slightly together with the milk. The whipping cream helps to build the structure of the ice-cream. So it's not advisable to reduce too much too. Hope this helps.

Passionate About Baking said...
May 19, 2011 at 5:56 PM

Hi Small Small Baker,
Thanks. This was actually Aunt Yochana's recipe, and her suggestion to me. I love this ice cream too! ;)

Jane

Post a Comment

Be free with your mind!

Related Posts with Thumbnails