Endless Ice Cream: Chocolate Sesame
You may have noticed the lack of chocolate in my ice cream recipes. It’s not that I don’t like chocolate. I just forget about it sometimes. I found a few bars of Green & Black’s stashed away in my cupboard, so I figured it was time to break out a chocolate ice cream. This ice cream is a riff on a recipe I came across in Tea with Bea for a milk chocolate sesame tart topped with cherries. I was intrigued by the though of chocolate and sesame together. This ice cream does not disappoint—it is incredibly rich and chocolatey, the sesame right along side it giving it a depth often lacking in your typical chocolate ice cream. A quick note about the ice cream base: since it is made with buttermilk, the base absolutely must be thoroughly chilled before churning, otherwise the buttermilk will break and separate the custard.
Chocolate Sesame Ice Cream
Inspired by Tea with Bea
Makes about 1.5 quarts
- 2 cups heavy cream (500ml)
- 1 cup buttermilk (250ml)
- 3/4 cup sugar (150g)
- 1/8 tsp salt
- 5 large egg yolks
- 2 cups chopped good-quality chocolate, such as Green & Black’s (300g)
- 1.5 tsp quality sesame oil
- Place the chocolate in a large stainless steel bowl. Place a mesh sieve over the bowl.
- In a large saucepan, heat the cream, buttermilk, sugar and salt over medium-high heat, stirring occasionally, until mixture is hot and sugar is dissolved. Slowly drizzle the heated cream into the egg yolks, whisking rapidly. Pour the custard base back into the saucepan. Cook over medium-high heat until thickened enough to coat the back of a spoon.
- Strain the custard through the sieve over the chocolate. Stir until chocolate is melted and combined. Whisk in the sesame oil. Cover and refrigerate until very well chilled (see note above).
- Whisk the mixture just before churning. Churn according to your ice cream maker’s instructions. Store in a shallow container, covered with plastic wrap and and airtight lid, in the freezer for up to 2 weeks.