Salted Black Sesame Ice Cream w/White Chocolate Ganache Swirl
Don't say I didn't warn you earlier but here it goes, I LOVE black sesame. Like love, love. It's my biggest obsession right now. So it should come as no surprise that I'm sharing another black sesame seed recipe today!! And yes, it's ice cream in March. But I'm a firm believer that ice cream transcends all seasons. You all agree with me, right? You know I come to think of it, I don't know anyone who would disagree with me. Given the choice to bundle up to eat a scoop or two or forgo them because it's kinda (ok, sometimes really cold) I think most people would choose ice cream. It's that good. You know what else is just that good? This ice cream.
My friend Lily came over the other day to hang out and maybe, just maybe, to have a scoop or two of this ice cream, since I mentioned I'd be making a second batch. While I realize that I probably have the nicest friends ever (ok, I know I do), I'm still over the moon cause she paid me the ultimate compliment. I'm gonna quote her because I don't want you to think I'm making it up. Let me set it up. Basically it went down like this. I made her a bowl of ice cream and watched her intently to see if she felt the same way I did about it. I may have thrown in a "what do you think?" but I can't be sure. What I do know is that in between first and second spoonfuls she proclaimed, "Wait, I actually think the black sesame is better than peanut butter." SWEAR SHE SAID IT. I wouldn't lie to you. And I don't even remember what I said in response because I was so wrapped up in the "better than peanut butter part." I mean peanut butter is, well, it's fricken peanut butter, and if this ice cream is better than that, well, I can just go ahead and die happy because I just concocted the ice cream that took down peanut butter. Maybe that's a reach. But. Wow. Ice cream compliment heaven.
Side note, you know who wasn't a fan of the ice cream? Or more so the ice cream's photo shoot. VIENNA (#asausagenamedvienna). She was seated in her usual seat at the table and after waiting patiently for what probably felt like an eternity got up to see what the heck was stealing all the attention. I didn't notice until I saw a blurred figure staring at me in the frame. When I looked up at her, I noticed she managed to get one her long ears in the ice cream! And I wish I had stopped to take another photo because about 30 seconds later she managed to get the other floppy ear into more ice cream! And don't worry you guys, she didn't have the chance to try any!! Girl Scouts honor (I was a Brownie in elementary so that's a legit statement there!!).
This ice cream is everything you'd want from a black sesame ice cream. You get all that nutty, toasty goodness you'd expect from black sesame paired with a sweet cream ice cream base but then you really pull out all those savory elements with the addition of extra salt. Salty ice cream is where it's at guys. Then to really round it and and balance out that salty, light and fluffy black sesame ice cream goodness, you swirl in ribbons of white chocolate ganache and *ding* *ding* *ding* we've got a WINNER.
Now, I feel like I should forewarn you to plan ahead. Ice cream is not difficult to make, especially when you use Jeni's sweet cream ice cream base (no egg yolks!!) but it does take time. And this ice cream will take a little extra time because you'll need to chill your ganache before you swirl it in. I think it's best to make everything the day before you plan to serve it, to give your ice cream the proper amount of time to firm up and to ensure you're not stressed out watching the clock chanting "hurry up". And don't worry about your ice cream getting too firm. The best part about this homemade ice cream is that while it will definitely firm up, every spoonful will be perfectly light and fluffy. Make it and you'll know what I mean. ;)
P.s. I don't even know how to ask this but here it goes. Saveur Magazine's Best Food Blogs Awards nomination period is open now and closes March 13. It would mean the world to me if you could take a few minutes to nominate Fix Feast Flair as Best New Voice aka Best New Blog (the blog isn't even a year old yet). Thank you and seriously, no pressure guys.
Salted Black Sesame Ice Cream with White Chocolate Ganache Swirl
Adapted from Jeni's Splendid Ice Creams via Saveur Magazine
Makes 1 Quart
WHITE CHOCOLATE GANACHE
- 5.4 oz. couverture white chocolate, chopped
- 1 Tbsp. unsalted butter
- 1/3 c. heavy cream
- 1/4 tsp. vanilla bean paste (optional)
- 1/4 c. roasted black sesame seeds, finely ground
- 1/4 c. roasted black sesame seeds, coarsely ground
- 2 2/3 c. whole milk
- 5 tsp. cornstarch
- 4 Tbsp. (2 oz.) cream cheese, softened
- 3/4 tsp. kosher salt
- 1 1/2 c. heavy cream
- 3/4 c. sugar
- 2 Tbsp. light corn syrup
- 2 Tbsp. honey
- Ice + water, for ice bath
- Medium and large mixing bowls
- Small saucepan
- Plastic wrap
- Ice cream machine
- 4-qt. saucepan
- Silicone spatula
- Measuring spoons and cups
- Gallon sized Ziploc freezer bag
- Spoon or disposable piping bag
- Offset spatula
- Storage container
- Parchment paper
WHITE CHOCOLATE GANACHE
- Put chopped chocolate into a medium mixing bowl.
- Bring cream slowly to a light boil over medium-high heat in small saucepan.
- Pour boiling cream over chocolate and whisk continuously until chocolate is completely melted.
- Add butter and whisk well, until ganache thickens slightly.
- Cover bowl with plastic wrap and freeze for an hour and half or until chilled completely.
- In a bowl, stir together 2 tablespoons milk and the cornstarch to make a slurry; set slurry aside. Whisk together softened cream cheese and kosher salt in a large mixing bowl until smooth and set aside. Fill a large bowl with ice and water, for your ice bath, and set aside.
- In 4-qt. saucepan, whisk together remaining milk and the cream, sugar, corn syrup, and honey; bring to a boil over medium-high heat. Cook for 4 minutes then slowly whisk in slurry. Return to a boil and cook, stirring with spatula, until thickened, about 2 minutes. Slowly whisk hot milk mixture into your cream cheese mixture. Then whisk in both finely and coarsely ground black sesame seeds.
- Pour mixture into gallon-sized ziploc freezer bag; seal, and submerge in a bowl of ice water until chilled (at least 30 minutes). Pour mixture into an ice cream maker; process according to manufacturer's instructions.
- Transfer ice cream to a storage container layering in swirls of white chocolate ganache, using either spoon or piping bag with offset spatula to spread. Press a sheet of parchment onto the top of your ice cream, wrap with plastic wrap and transfer to freezer until set (at least 4 hours).
- Serve and enjoy!