Today I have another special guest post for you, my sweet friend Nami of Just One Cookbook. Though I have only know Nami for a short time she has quickly become someone I truly adore and respect, and who’s friendship means alot. Her talent in the kitchen and behind the camera is very impressive and admirable. As you can imagine Just One Cookbook is one of my favorite blogs, not to mention the best Japanese food blog around. Thank you so much Nami for helping me celebrate 3 year of blogging with your special Japanese treat.
Hello everyone! My name is Nami and you might remember Nancy’s Favorite Foodies Series featuring my blog back in May. I cook, photograph, and write quick and easy Japanese recipes on Just One Cookbook.
Today I’m really excited to be here to celebrate Nancy’s 3 year blog anniversary. I’ve known her for only a year but she’s been a kind, loyal, and supportive friend as I ventured into blogging and I cherish our friendship very much. Just like many of you, I’m one of her fans and I have been especially inspired by her beautiful and unique food photography that gives strong impressions to me every time I visit. Nancy, congratulations for your big milestone and I look forward to many more of your beautiful posts.
If you are familiar with Asian desserts, you are probably familiar with black sesame flavored sweets. I love what black sesame paste can do to change the dynamic of a dessert completely. Plain cake, cookies and ice cream are transformed into a mysterious dark gray color, and they surprise you with unique nutty toasty flavor.
One of the key ingredients for this black sesame ice cream is the Asian black sesame paste which is sold in jars at Japanese (or Chinese) grocery stores. The black sesame paste is different from black tahini because black sesame seeds are roasted before they are ground.
A jar of Black Sesame Paste (Neri Goma)
Have you had any black sesame dessert before? I hope you enjoy this recipe as much as we do in Japan, and thank you Nancy for having me!
Black Sesame Ice Cream
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
2 Tbsp. roasted black sesame seeds
70g (2.5oz, roughly 1/3 cup) sugar
3 egg yolks
400 ml (roughly 1 2/3 cup) whole milk
2 Tbsp. honey
3 Tbsp. black sesame seed paste (neri goma)
1 tsp. vanilla
200 ml (Take away 2 Tbsp. of 1 cup) heavy cream
Pinch of salt
1. If the black sesame seeds are not roasted yet, put the sesame in a (non-stick) fry pan over medium heat and stir until they start popping. They will start releasing a nutty aroma. Remove from the heat and cool. (If you do not have black sesame seed paste, substitute with 4 Tbsp. of black sesame seeds.)
2. Grind black sesame seeds very finely.
3. Whisk sugar and egg yolk together until pale yellow. (If you do not have black sesame seed paste, add 1/2 cup sugar instead.)
4. Add in honey, black sesame seeds, and black sesame paste and whisk until well combined.
5. Bring the milk to a simmer. And add the milk into the sesame mixture in a slow stream.
6. Pour the mixture into a small pot over medium-low heat. Stir until the custard thickens and reach around 80C (176F). Don’t exceed 83C (181F) since egg yolk will get cooked and to avoid salmonella, egg must be cooked for at least 1 minute over 75C.
7. Remove from heat and cool down the pot in a large bowl filled with iced water. Add vanilla.
8. Whisk together the heavy cream and a pinch of salt until peaks form.
9. Add the whipped cream into the cooled sesame mixture.
10. Fold in but do not over mix it.
11. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
12. Process the mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes).
13. If you are not going to use ice cream maker, then transfer the mixture to a container and put it in a freezer. Stir every few hours (3-4 times) to break up the ice crystals until it’s completely frozen.
Note: To pasteurize the eggs, heat the custard to 75C and keep at that temperature for at least 1 minute, monitor with a cooking thermometer. If the custard goes gets hotter than 83C, the eggs will scramble.
Source: Adapted from a Japanese blog bonappetit
Thank you Nami, it has been such a pleasure and honor having you here.