Desserts
Black Sesame Cookies and Cream Ice Cream
Black Sesame Cookies and Cream Ice Cream
Black sesame paste adds a nutty flavor and eye-catching color to the classic cookies and cream.
Ingredients
For the 1-pint Ice Cream Maker (makes 1 ¾ cups):
- ⅓ cup whole milk
- ¼ cup granulated sugar
- Small pinch salt
- ⅔ cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons black sesame paste
- ½ cup finely crushed chocolate sandwich cookies
For the 2-quart Ice Cream Maker (makes 6 cups):
- 1 ⅓ cups whole milk
- 1 cup granulated sugar
- Pinch salt
- 2 ⅔ cups heavy cream
- 1 tablespoon pure vanilla extract
- ½ cup black sesame paste
- 1 ½ cups finely crushed chocolate sandwich cookies
Preparation
- Put the milk, sugar, and salt into a medium mixing bowl. Whisk well until the sugar is dissolved.
- Stir in the heavy cream, vanilla, and black sesame paste.
- Cover and refrigerate at least 2 hours, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened, 15 to 20 minutes.
- Gradually add the crushed cookies through the ingredient funnel a few minutes before the end of churning time.
- The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
- Remove from the freezer about 15 minutes before serving.
