Black Sesame and Green Tea Ice Cream Sandwiches

• Produce

  • 2 heaped tbsp Matcha powder

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 6 tbsp Sesame paste, black

• Baking & Spices

  • 1/2 cup Black sesame seeds, toasted
  • 1/4 cup Black sesame seeds
  • 1 cup Icing sugar
  • 250 g Plain flour
  • 1 Pinch Sea salt flakes

• Dairy

  • 170 g Butter, unsalted
  • 2 cups Thickened cream

• Other

  • 1 X 395g tin sweetened condensed milk

Found on chewtown.com

Ingredients

• 1 x 395g tin sweetened condensed milk
• 6 tablespoons black sesame paste (purchased from asian supermarkets)
• 1/2 cup black sesame seeds, toasted
• 2 cups thickened cream
• 250g plain flour
• 2 heaped tablespoons matcha powder (green tea)
• 170g unsalted butter, softened
• 1 cup icing sugar
• Pinch sea salt flakes
• 2 egg yolks
• 1/4 cup black sesame seeds

Directions

• NO-CHURN BLACK SESAME ICE CREAMCombine the condensed milk and store bought black sesame paste in a bowl and mix until well combined.Place toasted black sesame seeds in a spice grinder and grind to a paste, then set aside.Whip thickened cream in a separate bowl until firm peaks form, then stir in 3 tablespoons of the condensed milk mixture and stir till combined. Add the remaining condensed milk mixture and the fresh black sesame paste and fold into the mixture till just combined (the fresh black sesame paste will stir into the mixture in delicious chunks).Pour into a lined jelly roll pan and freeze overnight.GREEN TEA AND BLACK SESAME BISCUITSPreheat oven to 180° Celsius (350° Fahrenheit).Sift the flour and matcha powder together into a bowl and set aside.In the bowl of a stand mixer combine butter, icing sugar and salt and beat until pale yellow (about 5-7 minutes). Add the egg yolks one at a time with the mixer running until combined, then add the flour and matcha powder a little at time until the mixture is even in colour and becomes a soft crumbly dough.Turn out the dough and shape into one 8cm diameter log. Sprinkle the black sesame evenly in one layer on a baking tray and then roll the outside of the log in black sesame so that it coats the outside. Wrap the dough tightly in clingwrap and chill for 30 minutes in the freezer until firm enough to slice.Slice the log into 20 even slices (about 1cm thick) and place onto paper lined baking trays leaving space between them for spread. Bake for 18-20 minutes until the edges darken, then transfer to a wire rack to cool completely.ASSEMBLYUse a chefs ring the size of the biscuits to cut 10 circles of black sesame icecream.  Sandwich each ice cream round between two green tea and black sesame biscuits and then wrap in baking paper and store in the freezer until ready to eat!