Coconut and black sesame ice cream

Mix the sugar and cornflour together in a saucepan. Stir in the coconut milk gradually. Add the milk and cream. Stir over a medium heat until the mixture starts to thicken, then remove from the heat. This should take about 10 minutes.

Whisk the egg yolk until creamy, then stir some of the hot mixture into the egg. Stir the egg into the remaining hot mixture.

Remove the mixture from the heat and set aside to cool completely. Chill overnight.

Put into an ice-cream machine or freeze in a sealed container. Remove the ice cream from the ice-cream machine once it has thickened and transfer to a container. Divide the mixture in half and stir the black sesame paste and a few drops of black food colouring into one half. Freeze both mixtures until needed. If you don’t have an ice-cream machine, remove the container from the freezer as soon as the mixture begins to freeze and stir to break up the crystals. Repeat this two or three times.

Remove the ice cream from the freezer 5-10 minutes before you are ready to serve it. Serve it sprinkled with the reserved toasted sesame seeds or with coconut flakes.

Black sesame-seed paste:
Toast 45ml black sesame seeds in a frying pan until they smell fragrant. Remove from the pan and set aside to cool. Reserve 15ml and grind the remaining seeds in a coffee grinder or a food processor. Once they are finely ground, add 30ml honey and blend to make a smooth paste.

Text and image: Ideas magazine

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