While in NYC, we fell in love with this ice cream shop in Chinatown. One of their regular flavors was black sesame ice cream. It was truly a revelation, possessing both a nutty sweetness and a lingering toasty almost smokiness. So delicious and haunting...we went back there the following night, only to find that they were sold out of it. Jeremy's mission: to find a recipe that we could make at home.
This version is pretty good, but it's slightly grainy in texture and not quite as good as the original. We'll get there yet!
Recipe to be found here.
Don't be concerned by the "glucose" business. I decided that just meant corn syrup. Use your taste and judgement with the egg yolks. It all depends on how custardy you want the final ice cream.
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