Simple and delightful, a hit on every part of the timeline.
Ingredients
400ml heavy whipping cream
200-300ml sweetened condensed milk
3-5 tbsp black sesame paste (I use Marumoto brand, you will need to stir it)
or
Ingredients (dairy free/vegan)
400ml coconut milk, chilled overnight (use a high fat brand like Aroy-D)
200-300ml sweetened condensed coconut milk (I use Let’s Do Organic)
3-5 tbsp black sesame paste
Directions
- Decant your sweetened condensed milk/coconut milk from the can (if using left over sweetened condensed milk, let come to room temp) and measure out the amount you want to use. For a very lightly sweet ice cream use 200ml, for average sweetness use 250ml and for pretty sweet/commercial level sweetness use 300ml. You can even go up to an equal amount of sweetened condensed milk/coconut milk to your whipping cream if you like things super sweet.
- Mix the black sesame paste into the sweetened condensed milk/coconut milk. For a very gentle flavor, use 3 tbsp. For a stronger but not overpowering flavor in 200ml of condensed milk use 4tbsp. For a stronger flavor but not overpowering flavor in 300ml of condensed milk, use 5tbsp. Set the sesame and condensed milk aside.
- Whip the heavy whipping cream or coconut milk into whipped cream. If using coconut cream make sure it was chilled overnight and when you open it, it should be almost entirely white cream. If you open your can and it is mostly coconut water, you didn’t get a brand of coconut milk with a high enough fat content.
- Fold the sesame and condensed milk into the whipped cream. It should turn a pleasing light to medium light grey with little black flecks.
- Pour the ice cream into a large tupperware, baking pan or silicon mold and refrigerate at least a few hours. Use within a few days. If using a silicon mold, consider laying a frozen pizza or other box flat in the freezer to give an even surface for it to sit on.
