#sesameseed

There is nothing better than a nosh that includes bagels, smoked salmon, smoked sable and whitefish, onions, pickles, caperberries, radish, tomatoes, and other related delicacies. 

Indulge in the unique nuttiness of black sesame seeds in this creamy and decadent ice cream. The toasty aroma and rich flavor make for a sophisticated dessert experience.

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

Instructions: In a dry skillet over medium heat, toast the black sesame seeds for three to five minutes, or until they smell good. Use a food processor to grind toasted sesame seeds into a fine powder. Put heavy cream, milk, and ground sesame seeds in a saucepan and mix them together. Just until it starts to simmer. Mix the sugar and egg yolks in a different bowl with a whisk until the mixture is pale and thick. Pour the hot sesame cream mixture into the egg yolk mixture slowly while whisking all the time. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it gets a little thicker. Pass the mix through a fine-mesh sieve and into a bowl. Put it in the fridge until it's completely cold, preferably overnight. Follow the directions that came with the ice cream maker to churn the chilled mixture. Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours or overnight until it is firm.

Prep Time: 20 minutes

Cook Time: 15 minutes

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