Black Sesame Ice-Cream

If you can find them anywhere about Japan. Try. Amazing.

Hehe funny right ? For the Japanese and some Asians, black sesame flavor is commonly used in desserts. Popular desserts include black sesame macarons, pudding, chiffon cake, mochi, bread, ice cream, and others. The Chinese has black sesame sweet soup and mochi dumpling with black sesame filling. Black sesame is unique in the way it changes the dynamic of a dessert completely. Ordinary looking dessert are transformed into a peculiar dark gray color, and it surprises you with unique nutty toasty flavor.

Combine some brown sugar, egg yolks, and salt in a 3-quart stainless steel saucier, then whisk in cream and milk. Cook over medium-low heat until warm to the touch, then increase to medium and cook, stirring constantly with a flexible spatula, until mixture is steaming-hot but not bubbling, about 8 minutes or to 68°C on a digital thermometer. Off heat, whisk in black sesame paste and strain mixture through a fine-mesh sieve into a large stainless steel bowl. For a more homogeneous color, process about 30 seconds with an immersion blender; this is strictly an aesthetic consideration.

1 of the key ingredients for black sesame ice cream is the Asian black sesame paste, which is sold in jars at Japanese (or Chinese) grocery stores. The black sesame paste is different from black tahini paste because black sesame seeds are roasted before they are grounded.