A light but creamy popular Japanese ice cream that would particularly appeal to fans of peanut butter, due to its addictive, roasted, nutty intensity of flavours.
Open Sesame (sorry, couldn't resist).
If using whole seeds, dry roast them in a non-stick frying pan for 4-5 minutes then grind in a coffee grinder (optional step but recommend doing this to bring out extra flavour). If possible, use pre-packaged black sesame paste found in Japanese speciality stores.
Gently heat the milk in a heavy-based saucepan (do not boil). Meanwhile, in a large bowl with a lid, whisk the egg yolks and sugar until creamy. Add the black sesame powder and salt, whisking until smooth.
Pour about half of the hot milk on to the black sesame mixture, whisking until combined then transfer back to the saucepan. Whisk constantly to keep the mixture smooth and heat over a medium heat just until thickened then remove from the heat to avoid curdling the eggs. At this point, the mixture should smoothly coat a spoon to show that it's ready.
Add the cold cream, set aside to cool, then cover and chill in the fridge for a couple of hours or overnight.
Churn in an ice cream maker according to manufacturer's instructions, then freeze for at least an hour before serving.
I recommend using pre-prepared Japanese black sesame paste, as it's already roasted. However, if you can't find it from speciality Japanese stores, it's also great using whole seeds: used a 70g packet of black sesame, but if you prefer your ice cream darker and more intense, use 85g (3oz). N.B. At my local Japanese store in Paris, I learned that black tahini paste is much lighter than the Japanese black sesame paste, which has more intensity.
Serve the ice cream on its own or with lemon or yuzu macarons (if using my recipes from either book, replace fresh lemon juice with yuzu juice, available in specialist Asian stores).