Serves: 4

INGREDIENTS:

• • 2 tbsp Anandham black sesame seeds, roasted
• • 400 ml whole milk
• • 70g sugar
• • 3 egg yolks
• • 2 tbsp honey
• • 3 tbsp black sesame paste
• • 1 tsp vanilla
• • 200 ml heavy cream
• • Pinch of salt

Instructions:
In a non-stick fry pan, roast Anandham black sesame seeds on medium heat and stir until they start popping and have a nutty fragrance. Remove from the heat and cool.

Grind separately black sesame seeds very finely to make paste and set aside.
In a small pot, bring the milk to a simmer and remove from heat.

Whisk sugar and egg yolk together until pale yellow. Add in honey, roasted Anandham black sesame seeds, and black sesame paste and whisk until well combined. Add the milk into the sesame mixture in a slow stream.

Pour the mixture into the small pot with milk over medium-low heat. Stir until the custard thickens and reach around 80C (176F) degree. Remove from heat and cool the pot in a large bowl filled with iced water. Add vanilla.

Clean the stand mixer bowl and now whisk together the heavy cream and a pinch of salt until it peaks. Add the whipped cream into the cooled sesame mixture. Fold in but do not over mix it. Chill the mixture in the refrigerator.

Process the mixture in an ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Transfer the ice cream to an airtight container and freeze it for several hours before serving. If not using an ice cream maker, then transfer the mixture to a container and put it in the freezer. Stir every few hours (3-4 times) to break up the ice crystals until it’s completely frozen.