1 2/3 cup milk
1/3 cup sugar
3 egg yolks
2 tbsp maple syrup or honey
6 tbsp sesame paste* (see recipe below)
1 cup cream
1 tsp of vanilla
1 tbsp roasted black sesame seeds
Heat milk in pot until simmering. Remove from heat. In bowl, whisk egg yolk and sugar, then add maple syrup, black sesame paste and mix. Slowly add the milk, stirring the whole time. Pour all back into the pot and heat over medium low heat, stirring constantly and scraping the pot bottom, until the mixture is thick enough to cling to the back of your spoon. Take off heat. Let cool.
Whisk cream and vanilla until soft peaks form. Add whisked cream and roasted sesame seeds to the cooled custard and fold to mix.
Cool mixture in refrigerator and then use your ice cream machine to make ice cream or if you don’t have ice cream maker then cover your ice cream mixture with cling wrap and put in freezer. After 20 minutes, take out and stir vigorously. Put back in freezer. Repeat every half hour for three hours, making sure to break up any ice crystals that form. After three hours the ice cream will be in a soft serve state. You can enjoy it then, or if you like it harder, just pack into your ice cream container and freeze for a couple hours more before eating. For serving take out of freezer 5 mins before scooping. Sprinkle on some roasted whole black sesame seeds for visual effect and crunch.
Black Sesame Paste*
3 1/2 tbsp black sesame seeds
3 tbsp honey or maple syrup
Roast sesame seeds in cast iron or non stick pan over medium heat. Stir until the seeds pop and smell fragrant. Let cool, set aside 1 tbsp and grind the rest in coffee or spice grinder until fine and mixture is moist. Remove ground sesame to a bowl and add the honey and stir.