BLACK SESAME ICE CREAM
Black sesame ice cream isn’t new but I’ve never made it before and have been thinking about black sesame treats a lot lately. I’m obsessed with the New York tahini and halva maker Seed and Mill’s recipes and Instagram feed – all tahini based recipes and ideas, when I’m in New York, stocking up on their halva is always a must. The last time we went I had black sesame halva, amazing! And that's when I started wanting more black sesame in everything. So, planning my supper club dessert menu a few weeks back was the perfect opportunity to include black sesame sweets.
I wanted to do chocolate cake with pandan, and black sesame ice cream seemed like the perfect accompaniment. So that’s what I made, and it was pretty amazing! Three things I love on one plate. I admit was a little concerned the flavours could over power each other but with the right amount of each it worked out very nicely, even if I do say so.
The recipe I adapted the talented Christiann Koepke’s cold brew ice cream recipe, a recipe I use a lot, it’s delicious. However, if you like black sesame ice cream you need to make this, it’s really easy, the only forward planning needed is soaking your cashews and sesame seeds. If you don’t have an ice cream machine you can blend up the freezing mixture a few times, but nothing complicated and the results are great. Plus, since it’s actually hot in London this summer, ice cream recipes are ideal if you’re thinking up desserts to make.
So here you go, black sesame ice cream!
200g cashews – soaked 4 hours or overnight
100g black sesame seeds – soaked 4 hours or overnight
220g coconut milk
160g water
90g maple syrup
1 teaspoon vanilla paste or powder
pinch salt
Drain and rinse your cashews and seeds and blend all of your ingredients together in a high speed blender, chill in the fridge. Once cold, churn according to manufacturer guidelines.
If you don't have an ice cream machine, place in the freezer in a covered container, take out and blend 3-4 times throughout the first few hours of freezing.
Your ice cream should be really thick, smooth and creamy once you are done churning or blending. After a few blitz, If it’s still icy blend one more time.
Serve immediately or return to the freezer, If you return to the freezer to eat later, remember to take our about ten minutes before you want to eat to allow it soften up before serving.