By Patricia Tanumihardja,
Adapted from "The Chinese Takeout Cookbook" by Diana Kuan
Diana uses a light Philadelphia-style eggless base for this delicious dessert infused with a hint of vanilla and the more dramatic nutty fragrance and flavor of black sesame, which is almost akin to dark chocolate or French roast coffee. I lightened it up a little and used half-and-half instead of heavy cream for a fluffier gelato-like texture. If you can actually resist gorging, the ice cream stores well in the freezer for up to a week.
Makes: 1 quart
Time: 10 minutes, active
2 cups half-and-half, or heavy cream
3/4 cup sugar
1/8 teaspoon salt
2 cups whole milk
1/2 teaspoon pure vanilla extract
1/4 cup black sesame seeds
Special equipment:
Spice grinder
Ice cream maker
1. Combine 1 cup of the heavy cream, the sugar, and salt in a large bowl and whisk until the sugar is completely dissolved.
2. Stir in the remaining 1 cup heavy cream, the milk, and vanilla extract. Cover and chill in the fridge for at least 1 hour. (If you are in a hurry, skip this step.)
3. Grind the sesame seeds in a clean spice grinder for about 5 seconds until they turn into a coarse powder. Don鈥檛 grind for too long as the seeds will turn into a paste.
4. Pour the mixture into your ice cream maker and slowly pour in the ground black sesame. Churn according to the manufacturer鈥檚 instructions. Transfer the ice cream to a freezer-safe container and freeze for at least four hours or overnight.
