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Ingredients
4 portion(s)
Black sesame ice cream
- 80 grams Black Sesame Seeds, (or store bought already ground sesame powder)
- 100 grams sugar
- 1/4 teaspoon salt
- 250 grams cream
- 250 grams full cream milk
- 4 egg yolks
- 1 teaspoon vanilla bean extract or paste
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6
10min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
5
Recipe's preparation
- Mill toasted sesame seeds "Closed lid" 1min/Sp 7.
Scrape down. (OR if using already ground sesame just place it in the bowl)
Add sugar and salt, mill with toasted sesame seeds "Closed lid" 1min/Sp 7.
Put remaining ingredients in bowl "Closed lid" 5mins/80C/Sp 4.
Insert butterfly and whisk 1min speed 3.
Place mixture in a container and set at least 5 hours, or preferably overnight.
Scoop mixture and place into TM bowl "Closed lid" and mix for 20 secs/Sp 9 then 10 secs/Sp 4.
Store in freezer until time to serve. Enjoy!
Method
10
Accessories you need
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Spatula TM5/TM6
buy now
11
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThis was my first time making black sesame ice...
This was my first time making black sesame ice cream. The taste was really good but it was a bit grainy.
I would mill the sesame seeds more, and mill the sugar and salt too. Will see how that works next time. Thanks for the great recipe.