Black Sesame Gelato

• Condiments

  • 1 tbsp Peanut butter

• Baking & Spices

  • 1 cup Black sesame seeds
  • 2/3 cup Cane sugar, natural
  • 1/4 tsp Salt
  • 2 1/2 tbsp Thai white rice flour

• Dairy

  • 1 1/2 cups Heavy cream
  • 2 cups Whole milk

• Beer, Wine & Liquor

  • 1 tbsp Vodka

Found on supernummy.com

Ingredients

• 1 cup black sesame seeds
• 1 tablespoon peanut butter powder (I used PBFit. You can also use 1 tablespoon of peanut butter)
• 2 cups whole milk
• 2 and 1/2 tablespoons (15 grams) Thai white rice flour
• 1/4 teaspoon salt (Himalayan pink or sea salt)
• 2/3 cup natural cane sugar
• 1 and 1/2 cups heavy cream, very cold
• 1 tablespoon vodka (optional, helps prevent ice crystals)

Directions

• Freeze your ice cream bowl for at least 24 hours. Sometimes I just leave it in the freezer for a week.
• Grind the black sesame seeds. I prefer a spice/coffee grinder and do it in 3 batches, but you can also use a food processor or powerful blender.
• Put the ground sesame seeds in a heavy bottomed skillet over medium-low heat and toast, stirring frequently, until you begin to smell a nutty aroma (5-10 minutes). Transfer to a bowl.
• Blend the whole milk with the peanut butter powder and Thai white rice flour, then pour into a medium pot and add the black sesame powder. Cook over medium-high heat, stirring constantly, until the mixture thickens. Remove from heat and pour through a fine mesh strainer into a large bowl. Use a spoon to scape and press the mixture through the strainer. You should only have a little bit of coarse sesame grounds left in the strainer at the end of this process, no more than a few tablespoons.
• Stir the salt and sugar into the mixture. Cover the bowl and let the mixture cool, then chill it overnight in the fridge.
• When you are ready to churn your gelato, whip the heavy cream until soft peaks form. If the weather is hot, it helps to refrigerate the bowl until its cold before doing this.
• Fold a little whipped cream into the black sesame paste to loosen it up, then fold in the rest in a few batches.
• Churn the gelato in your ice cream maker, then eat immediately and freeze the rest.
• Once frozen for longer than 4 hours, let the gelato soften at room temperature for 10 minutes before scooping. Sometimes mixing in a dash of milk makes it creamier.