Skip to content

Toasted sesame coconut milk ice cream

June 3, 2013

Ice cream is really becoming one of my food groups these days, as I continue experimenting with more and more flavors. This week, it was sesame seed! Partially inspired by my visit to Gyukaku and their sesame ice cream dessert option. Mostly because I have a bunch of raw sesame seeds sitting in the pantry not getting eaten.

Sesame seed ice cream

This one turned out delicious two days after staying in the freezer. It really took a while for the flavors to meld, especially since I didn’t have a mortar and pestle to really do a good job on grinding the sesame seeds to a pulp before tossing into the coconut milk mixture. I also used honey in this batch, which ended up intensifying into the ice cream flavor after it sat in the freezer.

4 Tbsp sesame seeds
2 cups coconut milk
1/4 cup honey
4 egg yolks

(1) Take 2 Tbsp of the sesame seeds and grind it into as fine a powder as possible.
(2) Heat coconut milk on medium heat in a pan over the stove. Add honey and incorporate for 3-5 minutes as the coconut milk simmers.
(3) Add the ground sesame seeds and stir to incorporate. Turn off heat and let steep for 40-60 minutes.
(4) Strain the mixture of the sesame seeds pieces and return the liquid to the pan, allowing it to come back to a gentle simmer, with just enough heat so that there is no bubbling of liquid.
(5) Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(6) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(7) Take the remaining 2 Tbsp of sesame seeds and toast over the stove on medium-high heat. Heat the seeds for 3-5 minutes, toss briefly, and continue toasting until they become very fragrant. Add these seeds to the custard base and mix well.
(8) Let the mixture cool and chill for about an hour.
(9) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(10) Allow to sit in freezer overnight to allow flavors to incorporate, before digging in.


Dai Dai


From → Recipes

One Comment
  1. Kelly permalink

    I love ice cream and this looks interesting!.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: