Leite's Black Sesame Ice Cream

By stancec44

Black sesame ice cream is something you sorta have to experience to understand. It boasts an intense and satisfying creaminess and a lovely earthiness from the black sesame seeds that may not appeal to the mint chocolate chip crowd but definitely appeals to us. And despite being vegan and dairy-free (it’s made with coconut milk) it’s still exceptionally creamy. Tasting is believing.–Renee Schettler Rossi

Ingredients

• 6 tablespoons black sesame seeds (53 g)
• 1/3 cup light agave syrup (80 ml)
• Two 13 1/2-ounce (400-ml) cans full-fat coconut milk
• 1/2 cup unrefined sugar or coconut palm sugar (99 g)
• Pinch sea salt
• 3 tablespoons cornstarch (21 g)

Preparation

Step 1

1. Put the black sesame seeds in a dry skillet over medium heat and wait until they begin to pop and release their aroma, 4 to 6 minutes. Use your judgement on the fine line between toasting and burning. The moment they are toasted, dump them from the skillet onto a plate and let cool for 10 to 15 minutes.

2. Blitz the cooled black sesame seeds in a coffee grinder or food processor until finely ground, then place them in a bowl and combine them with the agave syrup to form a paste.

3. Heat 1 can coconut milk, the sugar, and the salt in a heavy-bottomed saucepan over medium-low heat until the sugar has dissolved, about 10 minutes.

4. In a bowl, slowly whisk the remaining can of coconut milk into the cornstarch until there are no lumps. Add this mixture to the saucepan. Whisk to combine. Cook over medium-high heat, stirring constantly, for 4 to 6 minutes, until the mixture becomes thick. Use a spatula to frequently stir the mixture so the mixture doesn’t scorch or become lumpy. When the mixture has thickened, remove the pan from the heat and transfer the mixture to a large bowl.

5. Stir the sesame seed paste into the coconut milk mixture until well combined. If you have parchment paper, place a piece directly onto the surface to prevent a skin from forming and let cool completely to room temperature. Refrigerate until well chilled, 2 to 3 hours. (You can speed this process up by placing the bowl in a large bowl filled halfway with ice water or, for a set-it-and-forget-it approach, simply leave the mixture in the fridge overnight to chill.)

6. If you have an ice cream maker, churn the black sesame ice cream mixture in an ice cream maker according to the manufacturer’s instructions and serve immediately or transfer to a container and freezer until the desired consistency. If you don’t have an ice cream maker, pour the mixture into a wide, flat, preferably metal pan and place it in the freezer. After 40 minutes, use a fork to mix and break down the ice crystals. Repeat this process twice more, at 40-minute intervals. You can blitz it all in a food processor at the final stage to make it really smooth. Return it to the pan and leave in the freezer to set fully.

7. Remove the black sesame ice cream from the freezer about 15 minutes before serving to give the ice cream a chance to soften. Do not skip this thawing step as it allows the ice cream to melt only slightly, giving it that delightfully chewy texture.