Yes it’s that sort of recipe day – the slightly out there, and unusual, recipe day.
And here it is: Black Sesame Ice Cream ??
Yep, you read that right, ice cream flavoured with black sesame seeds… it’s a thing!
THANK YOU JAPAN (because black sesame ice cream is, like, OMG amazing!)
Forget vanilla, strawberry and chocolate – and while you’re there forget salted caramel, peanut butter crunch and any other fancy ice cream flavours you’re partial to – because there’s a new flavour in town! (actually it’s a pretty old flavour but it’s new to this blog so… you get what I mean, right? It’s an old-new recipe. Good, glad we could sort that out ?)
And when it comes to the slightly unusual, just out of the ordinary (are-you-kidding-me-!?!?) flavours of ice cream, I think black sesame ice cream is up there.
But, before you click away from the page – perhaps I haven’t quite sold the black sesame seeds in ice cream thing to you just yet … don’t worry; stick around a few minutes longer- I will tell you that, despite it not being a run of the mill ice cream flavour, and it can take a few mouthfuls to get used to, black sesame ice cream is as delicious as it is unusual and I’ve been one happy food blogger trying all those recipes to find the ideal combination of ingredients.
Like really happy about this. Who wouldn’t enjoy this? Who would not enjoy being an ice cream taste tester
Note to self: look for Ice cream taste tester jobs and apply asap! ?
When I first heard about black sesame ice cream I also thought it was a little unusual. Sesame seeds…. in an ice cream… like wah?
But when I Googled unusual ice cream flavours I found that black sesame ice cream was more towards the vanilla side of the ice cream flavour spectrum rather than the unusual.
No, seriously, if you thought black sesame flavoured ice cream was weird check out these crazy ten flavours which, I think, are the weirdest ice cream flavours around:
1. Basil & Avocado
I’m still getting used to the idea of avocados being used in chocolate brownies, cakes and other such things but avocado ice cream……
Hmmmm, that’s not even slightly funny. ?
However, if you do want to try it ,you’ll need to head on over to the SoBou restaurant in New Orleans, you strange person, you.
When your inner farm animal needs satisfying, know that the Max and Mina’s ice cream parlour in New York can provide you with grass flavoured ice cream.
What more could you want from life?
3. Kim Chi
This Korean, pickled cabbage condiment known as Kim Chi is simply awesome; It’s a great side to many dishes and I love it when it’s baked onto asian style pancakes. ?
But then again, should you want to live a little on the wild side then N2 Extreme Gelato in Sydney, Australia can offer you Kim Chi in gelato form….
Just process that for a second: pickled cabbage (flavoured with dried squid, chillies, garlic, amongst other things) flavoured gelato.
Pass me a spoon already……
4. Smoked Salmon
Why? For the love of all things delicious and tasty and yummy and holy, and logical…. why?
Does it come with cream cheese and capers?
What do you imagine when thinking about eating lobster?
Me? I see myself eating it in France, at a beautiful seaside restaurant somewhere on the North or West coast whilst sipping on wine and with the sun on my back (wow, I so want to be doing this right now! ?)
But – hey ho! – I bet you never thought about eating lobster ice cream? Well, if that’s what your tastebuds are screaming for then head on over to Ben and Bill’s Chocolate Emporium in Maine, USA and you can have some lobster flavoured ice cream!
This is not weird. This is just pure Genius. All your arguments, from the dawn of time, are completely and utterly invalid.
Bacon + Ice Cream = Heaven
7. Taco Aisu – Octopus
Because (obviously) the rest of the world thinks wasabi flavoured ice cream is just a little too old school and cliche, the Japanese have tried to entice us further by making octopus flavoured ice cream.
Because Japan ??
8. Crocodile Egg Ice Cream
You know that feeling when you go to the fridge to grab eggs and, to your greatest disappointment, you find you’re out? It means you have to get dressed, go out into public, go to the shops and… who can be bothered?
Well, if you happen to have a pet crocodile – or live in a place where crocodiles are in plentiful supply – then you, like the Sweet Spot Artisan Ice Cream in the Philippines, can use crocodile eggs instead the usual galline kind
That’s not weird right?
And, you may have guessed it, we’re back to Japan again. Sure you’ve tried wasabi ice cream and you’ve even tried – and loved, of course – Octopus flavoured ice cream….
But, now that’s tasting just a little too ordinary for you, how about a spoon full of ice cream swirled together with actual (raw) horse meat.
Did you want chocolate sprinkles on that?
If the thought of a sheep’s heart, liver and lungs – ground together and cooked with onions – makes you drool with insatiable hunger, then perhaps you would like to try it swirled with eggs and cream?
Yes, the international Morelli’s ice cream parlour did in fact have a haggis-flavoured ice cream on their menu and, personally, I think this is the weirdest of them all.
So, when you consider the above list of weird and wonderful ice cream flavours, black sesame ice cream doesn’t really seem that bad, does it?
Not only is it not bad, it is actually tasty. Delicious, in fact.
So make sure your next ice cream making and eating (although not quite octopus flavoured) is a little less vanilla and try it with black sesame seeds, you won’t regret it!
Black Sesame Ice Cream
Prep Time: 20 mins || Cook/ Freezing Time: 6+ hours
Rate this recipe:
- 50g + 2 Tbsp black sesame seeds
- 1/4 Cup + 1/4 cup Honey* (see note)
- 4 Egg yolks
- 1 tsp Vaanilla Essence
- 750ml Heavy Cream
- Place a pan over medium heat and toast the sesame seeds for five minutes or until fragrant and crackling slightly. Remove from heat and allow to cool. In a blender or food processor, blitz together 50g of the black sesame seeds with 1/4 cup of honey until a paste like consistency is formed.
- In another bowl, beat the egg yolks until they are thick and sticky. Add the sesame and honey paste, the vanilla essence and remaining honey and mix until combined.
- Meanwhile, place the cream into a sauce pan and het until just before boiling. A tablespoon at a time, beat the cream into the egg yolk mixture, waiting for the cream to become completely incorporated until adding more. Once you have added about 1/2 cup of cream you can add it in a slow but stead stream. Once all the cream has been added, add the mixture to the pan and heat again until just under boiling. Cool to room temperature (can be quickened by using an ice bath)
- If using an Ice Cream maker, follow the instructions for churning and freezing.
- If you don’t have an ice cream maker: Transfer the ice cream mixture to a freezer safe bowl or container and place in the freezer. Every 30 minutes, remove the ice cream and whisk with a fork. Do this for about 5 hours or until the ice cream is all but frozen.
- Transfer to the desired storage container and store in freezer.
- The second 1/4 cup of honey can be replaced with 1/3 cup of sugar or 1/2 tsp of powdered Stevia extract