Summer is in full force here in the Northeast–each day, we sit in the kind of sticky humidity that leaves in you a semi-permanent state of sweaty discomfort. But, there is relief in sight! While fall is still a ways away, there is nothing like a good scoop of ice cream to help you temporarily forgive the humidity and spark some joy during lethargic afternoons. This black sesame crème brûlée ice cream has been my savior this week–so much so that I’ve been tempted to eat it for lunch on some of the hottest days.
This black sesame ice cream recipe is inspired by the black sesame crème brûlée at Cha-an, a Japanese teahouse in NYC with both excellent desserts and state-of-the-art Japanese toilets–what more could you ask for? This ice cream is infused with black sesame, which lends a deeply nutty flavor and slight savory quality (the words roasty and toasty immediately come to mind when I taste this flavor). Thin shards of caramel praline are swirled throughout the ice cream, mimicking the crackly top of a crème brûlée and adding crunch and a touch of bitterness to contrast with the sweet, creamy ice cream. The results are heavenly.
This ice cream is not at all difficult to make. The ice cream uses a custard base containing egg yolks, which is well-suited for mimicking some of the qualities of a classic crème brûlée. The egg yolks and heavy cream contribute to a wonderfully creamy texture. Black sesame seeds are toasted, placed in a blender with milk to break them apart, and then heated in a pot with the milk and some additional cream to allow the flavor to infuse. The caramel praline also comes together quickly–sugar is cooked in a pan until dissolved and left to transform into a caramel of a deep amber color. You then quickly pour the caramel onto a baking sheet and tilt the baking sheet around to form a very thin layer of caramel. Once cool, the caramel can be broken up into shards and folded into the ice cream.
If you want the same roasty toasty feeling you get from a marshmallow cooked over a campfire, this is the ice cream for you. All of that roasty, toasty, black sesame goodness vaguely reminiscent of a summer bonfire, with absolutely zero camping required.
Black sesame crème brûlée ice cream
Course: Cakes and custardsDifficulty: Baking session1
quart40
minutes15
minutesThis black sesame crème brûlée ice cream has a toasty, nutty flavor from the black sesame and a luxuriously creamy texture. The ice cream is flecked with crunchy pieces of caramel praline, balancing the savory notes of the black sesame with the sweetness of the caramel. Inspired by Cha-an’s black sesame crème brûlée, this ice cream is the perfect summer treat.
Ingredients
- For the ice cream base
1/3 cup black sesame seeds
1 cup whole milk
2 cups heavy cream
5 large egg yolks
1/2 cup (100g) granulated sugar
pinch of salt
1 tsp vanilla extract
- For the caramel praline
1/2 cup (50g) granulated sugar
Instructions
- Make the ice cream base
- Toast the black sesame seeds in a pan for about five minutes, tossing occasionally, until they smell fragrant and begin to pop slightly.
- Transfer the black sesame seeds to a blender with one cup of milk and blend until smooth. It’s okay if you still have some larger bits of sesame in there, but you’ll want to try to break down most of the sesame seeds.
- Transfer to a medium saucepan and add one cup of heavy cream. Heat over medium low until the mixture just starts to simmer but not boil. You’ll see very small bubbles appear along the edges and the mixture should be steaming. Remove from the heat, cover, and let steep for 10 minutes. Strain the mixture into a measuring cup or bowl, discarding the sesame pulp.
- In a large mixing bowl, whisk together the egg yolks and gradually whisk in the sugar. Continue whisking until the mixture has transformed into a pale yellow color. While whisking constantly, gradually add a little bit of the sesame milk mixture to help warm the egg yolks. Keep slowly streaming it in while whisking until you have incorporated about half of the milk mixture. Then, whisk the warmed egg yolk mixture back into the saucepan containing the rest of the sesame milk. Add in the salt. Set aside momentarily.
- Prepare an ice bath by filling a large bowl with water and ice and placing another, slightly smaller bowl, on top. Fill the smaller bowl with the remaining one cup of heavy cream.
- Returning to the saucepan, heat over low heat, stirring constantly, until the custard thickens. If you run your finger down the back of the spoon or spatula, it should leave a clear trail.
- Remove from the heat and pour into the bowl with the heavy cream. Stir over the ice bath until the mixture has cooled to room temperature. Stir in the vanilla and refrigerate the mixture at least eight hours and preferably overnight.
- Make the caramel praline
- Add the sugar to a heavy-bottomed saucepan and heat over medium heat. Meanwhile, line a baking sheet with a silicone mat or lightly grease it. Continue heating the sugar until it begins to melt. Using a heat-proof spatula or wooden spoon, push the sugar from the edges into the center until all of the sugar is dissolved.
- Once the sugar has fully melted, allow to cook, with minimal stirring, until the sugar is smoking and turns a dark amber color. It will smell like it’s on the verge of burning.
- Pour into the baking sheet and immediately tilt the baking sheet to spread the caramel into a thin sheet. You may need to hold the baking sheet almost vertically to help the caramel spread out. Allow to cool.
- Once your base has chilled, churn according to your ice cream maker’s instructions. While the ice cream is churning, break the caramel into small pieces. If using a silicone mat, you can just roll up and fold the mat. Otherwise, you can place the caramel in a bag and pound lightly with a rolling pin or bottom of a pan.
- Quickly stir the caramel shards into the ice cream, and then place the ice cream in a container in the freezer until it’s firm.
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