Best 4 Sesame Ice Cream Recipes

PINK GRAPEFRUIT TART WITH EDAMAME ICE CREAM AND BLACK SESAME SEEDS

Steps:

• For pink grapefruit marmalade:
• Cook rind in heavy medium saucepan of boiling water 1 minute; drain. Bring more water to boil in same pan; add rind, boil 1 minute, and drain. Repeat 3 more times (for total of 5 times).
• Combine blanched rind, sugar, grapefruit juice, and star anise in same medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low and simmer until mixture is almost dry, stirring occasionally, about 18 minutes. Discard star anise. Transfer mixture to mini processor and puree until smooth. Transfer marmalade to small bowl. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
• For pastries:
• Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter; using on/off turns, cut in butter until fine meal forms. Add whipping cream; blend until moist clumps form. Shape dough into thin square; wrap and chill 30 minutes.
• Line small baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch-thick square, trimming if necessary. Cut six 3x2-inch rectangles; transfer to prepared sheet. Cover and chill at least 30 minutes and up to 1 day.
• Preheat oven to 350°F. Bake pastries uncovered until pale golden but brown at edges, about 12 minutes. Cool pastries on sheet.
• For grapefruit:
• Preheat oven to 250°F. Line large rimmed baking sheet with parchment paper. Cut top and bottom 1/2 inch off each grapefruit. Stand each on 1 flat end. Following contour of fruit, cut off all peel and white pith. Working over bowl, cut grapefruits between membranes, releasing segments into bowl.
• Drain grapefruit segments well. Arrange segments, on sides and spaced apart, on prepared sheet. Bake segments until dry to touch but still moist inside, about 1 hour. Cool on sheet.
• Spread 1 tablespoon marmalade on each pastry. Place pastries on plates. Arrange 3 grapefruit segments on each. Scoop Edamame Ice Cream alongside, garnish with celery leaves, and sprinkle lightly with sesame seeds.
• *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

MANDARIN ORANGE ICE CREAM WITH SESAME BRITTLE

Steps:

• Make custard:
• Bring cream, juice, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat.
• Whisk together yolks, sugar, and honey, then add half of cream mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 170 to 175°F on an instant-read thermometer (do not let boil).
• Strain through a fine-mesh sieve into a bowl and stir in zest. Chill custard, stirring occasionally, until cold, at least 6 hours.
• Make sesame brittle:
• Place a large sheet of foil (shiny side up) on a heatproof work surface.
• Toast white and black sesame seeds in a large heavy skillet over medium heat, stirring until white seeds are golden, about 8 minutes, then transfer to a plate.
• Heat sugar and honey with a pinch of salt in a 2 quart heavy sauce pan over medium heat, stirring often, until deep golden, about 5 minutes. Stir in sesame seeds and remove from heat. Pour mixture onto foil, smoothing top and spreading into a 10-to 11-inch round with a metal offset spatula (mixture will be very hot), then cool to room temperature.
• Invert brittle onto a cutting board and peel off foil. Cut brittle into small pieces. Transfer to airtight container.
• Make ice cream:
• Freeze custard in an ice cream maker in 2 separate batches. Fold 3/4 cup sesame brittle into each batch after freezing. Transfer to an airtight container and put in freezer to firm up, about 4 hours. Serve with remaining brittle if desired.

ICE CREAM WITH SAFFRON OIL AND SESAME WAFER

Steps:

• Sesame Wafer
• Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
• Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9-11 minutes. Let cool on baking sheet.
• Do Ahead
• Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
• Assembly
• Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10-12 minutes. Stir in oil.
• Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.

SESAME ICE CREAM

Steps:

• Toast the seeds in a dry pan until they start to pop.
• Gring coarsely in a pestle and mortar.
• Put seeds in a pan with the milk, cream and half the sugar. Bring to the boil and remove from the heat.
• Whisk the egg yolks with the remaining sugar until fluffy and add to the milk.
• Cook over a low heat for 5 mins until thickened to a custard consistency.
• Leave to cool and freeze in an ice cream machine or whish well to get lots of air in, pour into a plastic tub and place in the freezer stirring occasionally until frozen.