Name: Sesame Caramel Ice Cream
Yield: Makes about 2.5 litres (4½ pints/2 quarts)
Cuisine: Japanese
Ingredients: 120 g (4 oz/¾ cup) toasted sesame seeds; 160 g (5¾ oz/¾ cup) caster (superfine) sugar; 750 ml (1 pint 6 fl oz/3 cups) whole milk; 300 g (10½ oz/1½ cups) granulated sugar; 2 eggs; 4 egg yolks; 600 ml (1 pint/2½ cups) double (heavy) cream

Preparation info

Makes about
2.5 litres

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

The sesame brittle in this recipe imparts a rich caramel flavour and toasty nuttiness to the ice cream. It is a great accompaniment to serve alongside the hot Banana & Nutella gyoza.

Ingredients

For the sesame caramel:

120 g (4 oz/¾ cup) toasted sesame seeds
300<

Method

Place the toasted sesame seeds in a non-stick frying pan (or skillet) over a medium heat and dry-fry them for a few minutes until lightly coloured. Be sure not to burn them or they will taste bitter. Remove from the heat and set aside until needed.

To make the sesame brittle, place a non-stick silicone baking mat inside a shallow baking tin (pan) (a Swiss/jelly roll tin/pan is ideal for