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Ingredients
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Ice Cream Base
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a medium saucepan, whisk together the black sesame paste, heavy cream, whole milk, and granulated sugar over medium heat until the mixture is warm and the sugar has dissolved.
- 2
- 3
Cook the Mixture
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C).
- 4
Cool and Chill
Remove from heat, stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 5
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 6
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
