Ingredients:
3 egg yolks
100g sugar
250g milk
100g Grinded Toasted Black Sesame
500g Whipped Cream
Method:
1. Beat and mix together the egg yolks and sugar until thick.
2. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point).
3. Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring.
4. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
5. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
6) Then chill the cooled custard thoroughly in the refrigerator, at least 24 hours.
7) Add black sesame into the custard.
8) Whip up the whipped cream and fold it into the custard.
9) Pour it into a container and freeze it.
If you prefer thicker ice cream, you may reduce the whipped cream to 300g.
[Afternote: It's creamy & yummy. Strong black sesame favour. Exactly what I like!]
7 comments:
hi, wish to ask can i use black seasame powder instead? coz got balance of the powder from my previous chiffon cake recipe :)
thanks
elaine
Hi Elaine,
Of course you can. But it's not with sugar right? It's just black sesame powder ya?
Hi Elaine,
Of course you can. But it's not with sugar right? It's just black sesame powder ya?
when you say whip up the whipping cream do you mean whip heavy whipping cream with no sugar?
Yes, suzy, whipped up the heavy whipping cream without sugar. Whipped it from liquid form, to stiff peak, solid form.
Hello,
May i know if i can use the readily whipped cream? The last round i made using another recipe in your blog, my friends found the ice cream too strong of milky taste. How can i improve it?
Hi,
If you don't like too much milky taste, use non-diary cream. They have quite a different taste. Alternatively, try mixing diary and non-diary cream. See how it is. Hope this helps
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