Black Sesame Ice Cream

Black Sesame Ice Cream

A melt-in-the-mouth dessert with the nutty taste of black sesame seeds.

Preparation:

1. Roast the sesame seeds from all sides in a non-stick frying pan (without oil) for a couple of minutes until the seeds begin to pop.
2. Remove the sesame seeds from the pan and once they are cooled, crush them in a pestle and mortar to a coarse powder.
3. Combine the sesame powder with the milk, cream and 85g of the sugar in pan and bring to the boil. Remove from the heat.
4. Beat the egg yolks with 80g of sugar until the mixture becomes creamy and thick.
5. Add 150ml of the warm milk mixture and beat for another 1-2 minutes. Gradually add the rest of the milk whilst constantly beating the mixture.
6. Then pour the whole mix into a saucepan and simmer on a low heat for 10 minutes, stirring constantly, until it starts to thicken.
7. Transfer to a plastic bowl and cool down in the refrigerator.
8. Then put in the freezer until the mixture is frozen around the edges. Remove from the freezer and beat with the electric whisk to remove all the ice crystals. Return to the freezer until the edges are frozen again. Then whisk again. Repeat this process 2-3 times until the ice cream has a creamy consistency.
9. Serve scoopes of the ice cream with fresh mango slices on the side.