I was visiting Istanbul for a few days, and one evening when we returned to our hotel, they were serving house-made sesame ice cream in the lobby. It was one of the most incredible ice creams I have ever eaten – white sesame with and incredible deeply toasted flavor – and I’ve been hunting around for something similar ever since we got back. I found Japanese black sesame ice cream, but no toasted white sesame ice cream. So naturally I decided to try making it myself. It took multiple tries, but eventually I hit the jackpot. It’s not much to look at, but trust me you’re going to want to eat up the whole thing.
Guessipe
- 1/4 cup toasted sesame seeds
- 3 TBSP sesame paste
- 1/4 cup sugar + 1/2 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 tsp salt
Grind the sesame seeds with 1/4 cup of the sugar in a coffee grinder until finely ground.
Whisk together the ground sesame seeds, sesame paste, remaining 1/2 cup sugar, heavy cream, milk, and salt until smooth. Refrigerate for a few hours.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes).
Transfer the ice cream to a chilled glass container. Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
