This week we have something unique, different and little bit strange I must add. But this recipe still belongs in the ice cream category. What is interesting about the Black Sesame Ice Cream is that it is actually black. We are used to white ice cream, brown ice cream as well as ice cream in many other colors depending on the fruit we have used in the process of making it. When you search for black chocolate most of the recipes either include dark chocolate (not black) or they include black food coloring in the recipe. The black sesame seeds are actually black and they give this dark grey color to the ice cream making it look unique. Let’s get straight to the recipe…
Black Sesame Ice Cream
Black Sesame Paste
- 1/2 cup black sesame seeds
- 1/2 cup raw honey
- 2 cans full fat coconut milk
- 2 tablespoons arrowroot powder or 1/2 teaspoon xanthan gum
- 1/2 cup coconut sugar
- pinch of salt
- 4 tablespoons black sesame paste
Black Sesame Paste Instructions
Toast black sesame seeds in a dry frying pan over medium heat, shaking the pan often.
Remove from heat immediately as you start smelling the toasted seeds.
Grind the seeds in a coffee grinder or mortar and pestle.
Mix honey with the seeds.
Ice Cream Instructions
In a bowl, mix together 1/4 cup coconut milk and arrowroot powder, making a slurry.
In a medium sized pan, combine the rest of the milk, sugar and salt and bring to a boil.
Lower the heat, stir in the arrowroot/xanthan slurry and simmer for 1-2 minutes, stirring constantly.
Remove from heat. Mix in the black sesame seed paste thoroughly.
Let cool completely at room temperature and refrigerate overnight.
Put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Photo by Flickr/Joy