Black Sesame And Orange Ice Cream
In Asia, black sesame ice cream is as classic a flavor as vanilla in the States. There’s not much to improve on it—it just works. Ground black sesame seeds take on the texture of tahini in that “so creamy it changes your perception of what creamy can be” sort of way. The rich, roasted flavors of the seeds, which give off an aroma as complex as fine chocolate, are a perfect match for a light custard.
But for me, black sesame ice cream gets its addictive quality from those hard-to-pin-down notes in the seeds: slightly herbal and spicy, just a tad fruity. Something about it made me reach for a zester and an orange. Though the zest hitting warm custard made my kitchen stink of burnt coffee, it churned into something wonderful. Of all the ice cream I’ve made, this may very well be my favorite. That wee bit of orange, barely whispering its flavor, amps up all the curious, enticing qualities of black sesame I find so addictive.
This is my new favorite ice cream recipe, you’ve gotta give it a shot if making ice cream is your thing!
Making ice cream is definitely my thing! Sounds fantastic!
I’m definitly going to try this combo after I successfully make a mint-pistachio gelato recipe that I’ve been tinkering with. Thanks for the tip Ryan.
Found you at Saveur — way to go! I enjoy making ice cream and did try something similar to this, but tangerine with a black sesame brittle. I remember the amazingly refreshing flavor. I’ll have to add this recipe to my list.