Black Sesame Gelato

by Lu
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Black Sesame Gelato

There’s a whole cup of black sesame seeds in this gelato, which, aside from being delicious, is terrific for your hair. You toast the sesame seeds, then grind them to a fine powder. There’s also a spoonful of peanut powder, which is just finely ground peanuts, to enhance the sesame flavor. You can find peanut powder in Asian grocery stores or look for peanut butter powder in American grocery stores.

I also discovered that whipping the cream makes home-churned ice cream and gelato freeze better because it aerates the ice cream like industrial ice cream machines do. It’s the first time I tried this and the texture turned out really well. If you don’t have an ice cream maker, you can also make popsicles!

This recipe makes 1 quart plus a small bowl. As always with homemade ice cream and gelato, it’s best straight out of the ice cream maker, so remember to enjoy a bowl before putting the rest in the freezer.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you. Thank you for your generous support!

Black Sesame Gelato-1

Black Sesame Gelato

Prep Time: 45 minutes

Cook Time: 15 minutes

Yield: About 1 quart + a small bowl

Black Sesame Gelato

Ingredients

1 tablespoon peanut butter powder (I used PBFit. You can also use 1 tablespoon of peanut butter)
2 cups whole milk
2 and 1/2 tablespoons (15 grams) Thai white rice flour
1/4 teaspoon salt
2/3 cup natural cane sugar
1 and 1/2 cups heavy cream, very cold
1 tablespoon vodka (optional, helps prevent ice crystals)

Directions

  1. Freeze your ice cream bowl for at least 24 hours. Sometimes I just leave it in the freezer for a week.
  2. Grind the black sesame seeds. I prefer a spice/coffee grinder and do it in 3 batches, but you can also use a food processor or powerful blender.
  3. Put the ground sesame seeds in a heavy bottomed skillet over medium-low heat and toast, stirring frequently, until you begin to smell a nutty aroma (5-10 minutes). Transfer to a bowl.
  4. Blend the whole milk with the peanut butter powder and Thai white rice flour, then pour into a medium pot and add the black sesame powder. Cook over medium-high heat, stirring constantly, until the mixture thickens. Remove from heat and pour through a fine mesh strainer into a large bowl. Use a spoon to scape and press the mixture through the strainer. You should only have a little bit of coarse sesame grounds left in the strainer at the end of this process, no more than a few tablespoons.
  5. Stir the salt and sugar into the mixture. Cover the bowl and let the mixture cool, then chill it overnight in the fridge.
  6. When you are ready to churn your gelato, whip the heavy cream until soft peaks form. If the weather is hot, it helps to refrigerate the bowl until it's cold before doing this.
  7. Fold a little whipped cream into the black sesame paste to loosen it up, then fold in the rest in a few batches.
  8. Churn the gelato in your ice cream maker, then eat immediately or freeze it. If you don't have an ice cream maker, you can freeze the mixture in a popsicle mold.
  9. Once frozen for longer than 4 hours, let the gelato soften at room temperature for 10 minutes before scooping.
http://supernummy.com/black-sesame-gelato/

Black Sesame Gelato-2

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6 comments

Elizabeth March 3, 2017 - 1:26 pm

Thanks for sharing this recipe! There’s a gelato place where I live that does a life-changing black sesame gelato, but a girl can only afford so many $5 scoops. Thrilled to try out your recipe. I’m curious about 2 things – 1) what purpose does the Thai rice flour serve (basically what do I lose if I don’t have any), and 2) can you taste the vodka? I think I’d rather have ice crystals than alcohol flavor, but I guess for this question I can always just try it out and see 🙂

Also, I love the background that peanut flour is often added because I’ve always thought the sesame gelato had a hint of PB flavor (which, lest there be any doubt, is completely awesome).

Reply
Lu March 3, 2017 - 1:47 pm

Hi Elizabeth! Thai rice flour thickens the mixture, and it’s recommended by Alice Medrich for its neutral flavor. This mixture is already really thick though, so you might be able to leave it out! Or you could use cornstarch – I’m not sure of the exact substitution, but 1-2 tablespoons (8-16 grams) should work. You can’t taste the vodka at all, but you can leave it out, especially if you plan on eating this freshly churned 🙂

Reply
Elizabeth Resnick November 27, 2016 - 3:27 pm

This is gorgeous!!! Discovered your site from a link on Mark’s Daily Apple. I rarely make desserts…I’m much more likely to just eat a bit of chocolate. But might have to try this. Always heard black sesame was great for your hair…I’m all about foods that help you look great!

Reply
Lu November 28, 2016 - 2:02 pm

Thanks Elizabeth! And yes – me too – love incorporating good ingredients into my desserts 😛

Reply
Medha April 9, 2016 - 4:38 pm

This gelato is gorgeous! Such a striking color 🙂

Reply
Lu April 18, 2016 - 8:34 pm

Thanks so much Medha!

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