Dieser Beitrag ist auch verfügbar auf: Deutsch (German)
This Black Sesame Ice Cream with Milk Chocolate Swirl combines my chocolate addiction with my love for nutty ice cream flavours!
In times of M&Ms, of purple pops and bright blue Jell-O there are really only a couple of colours left that are still seriously unappetizing to us. Concrete grey with little black dots is definitely amongst them. But I really hope you still give this Black Sesame Ice Cream a chance! In my opinion, it is one of the best ice cream flavours ever and not without reason a Classic Asian Dessert! Plus: There is also chocolate in it!
I fell in love with black sesame ice cream in a little ice cream parlour in Prague where people are generally less scared of black food. Let me just say, Poppy Seed Cake!!! The flavour and colour of the black sesame ice cream I had there actually reminded me quite a bit of a Polish poppy seed cake. One of my favourite things ever! So nutty, rich and toasty!
When I saw this recipe which combines a creamy Black Sesame Ice Cream with milk chocolate I was so sold!
I personally love all nut flavoured ice creams and am a sucker for tahini! If that sounds like your kind of thing you really have to try it!
It´s time for some black ice cream magic !!!
Black Sesame Ice Cream with Milk Chocolate Swirl
adapted from The Bonjon Gourmet
350 ml Milk
4 Egg yolks
160 g sugar
1/4 Tsp salt
1 tsp vanilla
80 g black sesame seeds
100 g Milk chocolate
Toast the sesame seeds for about 3 to 4 minutes until you hear them sizzle. Let them cool and then grind them in your food processor until they turn into a paste. Mix the paste with milk, vanilla, salt and sugar in a pot and heat up. Bring to a boil and turn off the heat. Let the mixture sit for about 10 minutes.
Crack egg yolks into a bowl and measure out the cream.
Pour half of the still hot sesame mix into the egg yolks, stirring all the time until the mix thickens. Pour back into the pot with the rest of the sesame milk and heat everything up carefully until thickened. This happens at about 76 Celsius. When you reach this stage quickly pour the hot sesame mix into the cream to stop the cooking process.
This mix has to cool for about 3 hours or even overnight in the fridge before you can churn it in your ice cream maker.
While your black sesame ice cream is churning you can melt the chocolate in the microwave.
When your churned black sesame ice cream is ready to be stored in the freezer you simply layer it in a container drizzling a generous helping of chocolate after each layer of ice cream.
Save some melted milk chocolate for the top layer and store the sesame ice cream in the freezer!