Black Sesame Ice Cream (Kuro Goma)
3 servings
20 minutes
Black sesame ice cream (Kuro Goma) is a refined treat that embodies a deep nutty flavor and a slight bitterness of black sesame. Inspired by Japanese culinary traditions, this dessert combines a delicate creamy texture with the rich aroma of sesame. The sesame paste gives the ice cream a rich hue, while the seeds add a subtle crunch. Historically, black sesame has been used in Eastern cuisine for its health benefits, and its unique flavor makes the ice cream special. This ice cream is perfect for finishing an elegant dinner or as a refreshing dessert on a hot day. Serve it slightly melted to highlight its velvety consistency and reveal the complexity of flavors.
1
In a large bowl, mix 2 tablespoons of sugar and sesame paste.
- Sugar: 0.5 glass
- Black sesame paste: 4 tablespoons
2
In another bowl, beat the remaining sugar with the yolks.
- Sugar: 0.5 glass
- Egg yolk: 2 pieces
3
Heat the milk in a small saucepan and gradually pour it into the yolk with sugar to prevent the eggs from curdling.
- Milk: 0.8 glass
4
Pour the egg-milk mixture back into the saucepan, set on low heat, and stir constantly until the mixture thickens.
5
Strain the obtained custard through a sieve and gradually mix it with the sesame paste. Cool down.
- Black sesame paste: 4 tablespoons
6
Add cold cream and sesame seeds to the chilled custard.
- Cream 30% fat: 0.5 glass
- Black sesame seeds: 1 tablespoon
7
Place the mixture in an ice cream mold and put it in the freezer. Stir every hour for 7-8 hours, using a mixer if possible. Leave in the freezer overnight.
8
Take out 5-10 minutes before serving to let the ice cream soften slightly.
