Inspired by Nadiya Hussain’s rhubarb ripple ice cream that she made last week on her British Food Adventure, I am fuelling my obsession with black sesame and I’m sharing my recipe for my No Churn Black Sesame Ice Cream.
The black sesame ice cream has this wonderful charcoal grey colour which I think is so visually pleasing and attractive. What’s more, you certainly don’t expect the nutty, bitter and smoky flavour of black sesame to come from this grey coloured ice cream and it’s that flavour which lingers after an initial hit of creamy sweetness.
Both Nigella and Mary as well as Nadiya have also demonstrated this no churn ice cream method on their shows and it really is so simple. Instead of using a crème anglaise base for the ice cream, double cream and condensed milk remove all the hard work of making custard and using an ice cream maker.
Condensed milk contains most of the sugar you need and because it is condensed, the moisture from the milk has been evaporated giving a creamy ice cream that doesn’t contain large ice crystals which would be good for a sorbet or a granita. Whipped double cream makes the ideal ice cream texture which is light and takes away the churning process. Golden syrup, or liquid glucose, reduces the firmness of the ice cream when set and I like to add evaporated milk for a similar reason.
If you cannot find any black sesame powder, you can make it yourself very easily – and remember it is very versatile! Buy a whole load of black sesame seeds and toast them over a medium heat in a dry pan until they are fragrant and then grind them in a food processor or blender until a fine and slightly damp powder forms. Put into a zip lock bag or an airtight container in the fridge and discard when the powder begins to lose its freshness.
Make sure to also check out my Dark Chocolate and Black Sesame Biscuits!
300ml double cream
225g condensed milk
50ml evaporated milk
4 tsp golden syrup (or liquid glucose)
40g black sesame powder
3 tsp black sesame seeds, plus extra to sprinkle
Pour all of the ingredients except for the black sesame seeds into a large bowl and whisk until it has increased in volume and become thick but does not hold soft peaks. Scrape down the bowl using a spatula and fold through the black sesame seeds.
Transfer to a plastic container, scraping down the bowl completely – don’t waste any of that black sesame goodness!! Sprinkle more black sesame seeds over the top and then put the lid on the container.
Place the container into a bag – I recommend using one that you can get at the fruit/veg section in the supermarket – and then freeze for around 6 hours or until the ice cream has set and is firm.
Serve the ice cream either in a waffle cone or in a bowl. Finish the ice cream by sprinkling over some toasted black sesame seeds.
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