From Gastroposter Cindy Leung, via Instagram:

Indulge in the rich and nutty flavor of black sesame with this creamy and decadent ice cream. Perfect for satisfying your sweet tooth with a hint of sophistication.

Ingredients: 1 cup black sesame seeds. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks.

Instructions: Toast black sesame seeds in a dry skillet over medium heat until fragrant, about 3-5 minutes. Let cool. Grind toasted sesame seeds in a food processor until finely ground. In a saucepan, combine heavy cream, whole milk, and ground sesame seeds. Heat over medium heat until it begins to simmer, then remove from heat and let steep for 1 hour. In a separate bowl, whisk together sugar and egg yolks until pale and fluffy. Strain the sesame-infused cream mixture through a fine-mesh sieve into a clean saucepan, pressing down on the solids to extract all the flavor. Gradually whisk the hot cream mixture into the egg yolks mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Strain the mixture again to remove any cooked egg bits. Chill the mixture in the refrigerator for at least 4 hours or overnight. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a container and freeze until firm, at least 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 15 minutes

This black sesame ice cream is creamy and nutty, and it's a new take on a classic dessert. A delicious frozen treat is made with the toasty taste of black sesame seeds and the richness of cream.

Ingredients: 1 cup black sesame seeds. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks.

Instructions: Toast the black sesame seeds in a dry skillet over medium heat until fragrant, about 5 minutes. Let cool. In a blender or food processor, grind the toasted sesame seeds until they form a fine powder. In a saucepan, combine the ground sesame seeds, heavy cream, and milk. Heat over medium heat until it begins to simmer, then remove from heat. In a separate bowl, whisk together the sugar and egg yolks until pale and thick. Slowly pour the hot sesame mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil. Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps. Cover and refrigerate until completely chilled, preferably overnight. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes