Black Sesame Ice Cream
A no-churn ice cream built on toasted black sesame paste, giving it a deep gray-purple color and a rich, nutty, slightly savory flavor. Plan ahead: freeze at least 6 hours, or overnight, until firm.
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk (14 oz can)
- 6 tbsp black sesame paste (kurogoma)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp black sesame seeds, toasted
Instructions
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1
In a large chilled bowl, whip 2 cups heavy cream with an electric mixer until stiff peaks form, 2 to 3 minutes.
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2
In a separate bowl, whisk together 1 can sweetened condensed milk (14 oz can), 6 tbsp black sesame paste (kurogoma), 1 tsp vanilla extract, and 1/4 tsp salt until smooth and evenly gray-purple, with no streaks of paste remaining.
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3
Fold about one third of the whipped cream into the sesame mixture to lighten it, then gently fold in the remaining whipped cream in two more additions until no white streaks remain.
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4
Pour the mixture into a freezer-safe loaf pan or airtight container, smooth the top, and scatter 2 tbsp toasted black sesame seeds over the surface. Press a piece of plastic wrap directly onto the surface.
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5
Freeze at least 6 hours, or overnight, until firm before scooping and serving.