海角大神

Have you ever been struck by an incessant food craving that just won鈥檛 go away? Like a song that lodges in your head and plays over and over again.

Most often, it鈥檚 a childhood snack or comfort food you crave 鈥� Mom鈥檚 mac and cheese, Twinkies (RIP), or cherry flavored Jell-O. And it鈥檚 always, always, always, annoying because you simply can鈥檛 shake it off until you actually indulge it.

In my case, I鈥檝e been fantasizing about聽glutinous rice balls in sugar syrup聽(also known as tang yuan)聽for the past week or so. You know, those chewy white balls made from glutinous (or sweet rice) flour, the ones that burst open with one bite, releasing a lavalike flow of sweet black sesame paste?

So when Diana Kuan (who writes the marvelous blog聽appetiteforchina.com) invited me to participate in her Chinese New Year potluck to celebrate her new book "The Chinese Takeout Cookbook," one recipe was calling, siren-like, out to me.

I鈥檝e seen black sesame ice cream on menus before but I鈥檝e never tried it, let alone attempted to make it. However, Diana鈥檚 recipe is so simple that my mind was made up before you could say 鈥渂lack sesame.鈥� I whipped up the ice cream base in barely 10 minutes and the ice cream machine did the rest of the work.

The 4 hours the ice cream had to sit in the freezer to set seemed like a toe-tapping eternity. As soon as the timer went off, I scooped some out, sat down with a bowl of cool, nutty black sesame ice cream and ate my craving away spoonful by luscious spoonful.

Black sesame ice cream
Adapted from聽"The Chinese Takeout Cookbook"聽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

Combine 1 cup of the heavy cream, the sugar, and salt in a large bowl and whisk until the sugar is completely dissolved.

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.)

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.

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 freezersafe container and freeze for at least four hours or overnight.