Black Sesame Ice-Cream (adapted from The Little Teochew, converted for Thermomix) I <3 the black sesame. Ingredients: 300g milk 200g whipping cream 2 egg yolks 100g + 2T sugar (separated) 60g black sesame paste (unsweetened) Method: (sans Thermomix) Follow the method in TLT. (Thermomix) Put all other than the black sesame and 2T sugar in the Thermomix and cook at 80C for 5 minutes on speed 4. Whisk the 2T of sugar with the black sesame paste.  Slowly fold in the custard from the Thermomix. Pour into a metal container or an old ice-cream tub and freeze for 3-4 hours until firm but not hard. Cut into ice-cube (or slightly larger) sized pieces and blend for 15 seconds on 9 then drop speed to 4 for a few more seconds.  You might need the spatula to stir it down a little. Return to freezer until solid. Note: I used 80g of black sesame paste.  The flavour was extremely strong so I’ve dropped it to 60g above.  Was also too sweet with about 120g sugar, so that was dropped too.

Black Sesame Ice-Cream (adapted from The Little Teochew, converted for Thermomix)

I <3 the black sesame.

Ingredients:

  • 300g milk
  • 200g whipping cream
  • 2 egg yolks
  • 100g + 2T sugar (separated)
  • 60g black sesame paste (unsweetened)

Method:

(sans Thermomix) Follow the method in TLT.

(Thermomix) Put all other than the black sesame and 2T sugar in the Thermomix and cook at 80C for 5 minutes on speed 4.

Whisk the 2T of sugar with the black sesame paste.  Slowly fold in the custard from the Thermomix.

Pour into a metal container or an old ice-cream tub and freeze for 3-4 hours until firm but not hard.

Cut into ice-cube (or slightly larger) sized pieces and blend for 15 seconds on 9 then drop speed to 4 for a few more seconds.  You might need the spatula to stir it down a little.

Return to freezer until solid.

Note: I used 80g of black sesame paste.  The flavour was extremely strong so I’ve dropped it to 60g above.  Was also too sweet with about 120g sugar, so that was dropped too.