A deliciously nutty and rich ice cream without the need for a churner. If you love peanut butter, you’ll love this. Black sesame is definitely one of my favourite Asian dessert flavours!
Ingredients
- 1/2 cup to 3/4 cup black sesame (depends on how nutty you like it)
- 600ml whipping cream
- 250-300ml condensed milk
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
Step 1: Toast sesame seeds 
Step 2: Grind sesame seeds 
Step 3: With condensed milk 
Step 5: Mixing sesame paste with cream
Method
- Toast sesame seeds in a dry pan over medium heat, stirring regularly, until they start to smoke – approx. 5 mins
- Grind sesame seeds in a food processor as fine as you can
- Add condensed milk, salt and vanilla, and blend until combined
- In a separate mixing bowl, whip cream until soft peaks form
- Gently fold sesame paste into the cream and pour into a freezer proof container
- Cover and freeze for at least 3 hours before eating
- If you’re eating the ice-cream over a few days then it will be harder. Take it out of the freezer 10mins before serving so it’s easier to scoop
Nonna Chong 