Tag Archives: black sesame

No Churn Black Sesame Ice Cream

Inspired by Nadiya Hussain’s rhubarb ripple ice cream that she made last week on her British Food Adventure, I am fuelling my obsession with black sesame and I’m sharing my recipe for my No Churn Black Sesame Ice Cream.

The black sesame ice cream has this wonderful charcoal grey colour which I think is so visually pleasing and attractive. What’s more, you certainly don’t expect the nutty, bitter and smoky flavour of black sesame to come from this grey coloured ice cream and it’s that flavour which lingers after an initial hit of creamy sweetness.

Both Nigella and Mary as well as Nadiya have also demonstrated this no churn ice cream method on their shows and it really is so simple. Instead of using a crème anglaise base for the ice cream, double cream and condensed milk remove all the hard work of making custard and using an ice cream maker.

Condensed milk contains most of the sugar you need and because it is condensed, the moisture from the milk has been evaporated giving a creamy ice cream that doesn’t contain large ice crystals which would be good for a sorbet or a granita. Whipped double cream makes the ideal ice cream texture which is light and takes away the churning process. Golden syrup, or liquid glucose, reduces the firmness of the ice cream when set and I like to add evaporated milk for a similar reason.

If you cannot find any black sesame powder, you can make it yourself very easily – and remember it is very versatile! Buy a whole load of black sesame seeds and toast them over a medium heat in a dry pan until they are fragrant and then grind them in a food processor or blender until a fine and slightly damp powder forms. Put into a zip lock bag or an airtight container in the fridge and discard when the powder begins to lose its freshness.

Make sure to also check out my Dark Chocolate and Black Sesame Biscuits!

300ml double cream

225g condensed milk

50ml evaporated milk

4 tsp golden syrup (or liquid glucose)

50g black sesame powder

3 tsp black sesame seeds, plus extra to sprinkle

Pour all of the ingredients except for the black sesame seeds into a large bowl and whisk until it has increased in volume and become thick but does not hold soft peaks. Scrape down the bowl using a spatula and fold through the black sesame seeds.

Transfer to a plastic container, scraping down the bowl completely – don’t waste any of that black sesame goodness!! Sprinkle more black sesame seeds over the top and then put the lid on the container.

Place the container into a bag – I recommend using one that you can get at the fruit/veg section in the supermarket – and then freeze for around 6 hours or until the ice cream has set and is firm.

Serve the ice cream either in a waffle cone or in a bowl. Finish the ice cream by sprinkling over some toasted black sesame seeds.



Dark Chocolate and Black Sesame Biscuits

Black sesame is an ingredient commonly used in many Chinese desserts such as black sesame soup called ji ma wu (a type of tong sui, or sweet soup – I’ve got a recipe for one here!) or as a filling for mochi or tong yuen which are glutinous rice balls.

In the UK however, black sesame is much less commonly used in comparison to its white sesame counterpart and yet they are arguably more interesting an ingredient!

For a long time, black sesame was reserved only for decorating breads or to sprinkle over savoury dishes to make them more attractive and trendy-looking but as the Western world begins to become more greatly influenced by Asian cultures, black sesame has found itself becoming an ingredient found much more frequently in recipes where the black sesame is a main ingredient and not just a garnish.

You might find maverick chefs, patissiers and chocolatiers using black sesame in their tuiles, biscuits, chocolates and cakes – and that includes Iain from Bake Off who made black sesame ice cream (and threw it in the bin)! Its colour as well as its flavour is certainly what has made black sesame such an attractive ingredient; the distinctive grey colour it produces is rather wonderful and tastes completely different to how it looks! You can find my No Churn Black Sesame Ice Cream recipe by clicking on the name!

Black sesame has a bitter, nuttier and smokier flavour compared to white sesame which are basically the same except black sesame does not have its outer hulls removed. This minute difference in the flavour means that black sesame is much more exciting an ingredient and what makes it so tasty too.

You’ll often black sesame being paired together with matcha green tea or dark chocolate as in today’s recipe for Black Sesame and Dark Chocolate Biscuits.

This follows a basic sugar cookie recipe which I finally have perfected after trying numerous recipes. If you wanted to make a basic plain cookie, simply omit the black sesame and the dark chocolate and up the sugar by 10g. You can also find my Funfetti Sugar Cookies too by clicking here. You might also want to check out my Dark Chocolate Chunk Cookies, White Chocolate and Cranberry Cookies and my Coffee and Vanilla Striped Biscuits! 

85g margarine

90g granulated sugar

1 egg

190g plain flour

10g black sesame seeds, plus extra to decorate

20g dark chocolate, finely grated

In a large bowl, cream together the margarine with the sugar until it is lighter in colour and the sugar has dissolved and is smooth. Add in the egg and beat well. Add in the plain flour, the black sesame seeds and the grated dark chocolate and fold through until it forms a pliable but not sticky dough.

Shape the dough into a ball, wrap in clingfilm and chill for 2 hours or overnight.

When you are ready to bake, preheat the oven to 180˚C. Line 2 baking trays with parchment.

On a lightly floured surface, roll out the biscuit dough to 0.5cm thick, lifting up from the surface every so often so it doesn’t stick. Using a lightly floured 4cm cutter, cut out rounds of the biscuit dough and place on the lined baking tray, rerolling the offcuts no more than twice; these biscuits do not spread but will bake more evenly with space left between them for air to circulate.

Place 1 black sesame seed in the centre of each biscuit, pressing down lightly so it is embedded.

Bake the biscuits in the oven for around 11 minutes or until the edges have turned golden. Leave the biscuits on the baking tray to cool for 15 minutes before moving to a cooling rack to cool fully.