Desserts
Black Sesame Cookies and Cream Ice Cream
Makes about 1¾ cups
Black Sesame Cookies and Cream Ice Cream
Makes about 1¾ cups
Black sesame paste adds a nutty flavor and eye-catching color to the classic cookies and cream.
Nutritional information per serving (based on ½ cup):Calories 237 (61% from fat)
carb. 20g
pro. 2g
fat 16g sat. fat 10g
chol. 55mg
sod. 26mg
calc. 21mg
fiber 1g
carb. 20g
pro. 2g
fat 16g sat. fat 10g
chol. 55mg
sod. 26mg
calc. 21mg
fiber 1g
Ingredients
- 1/3 cup whole milk
- ¼ cup granulated sugar
- Small pinch salt
- 2/3 cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons black sesame paste
- ½ cup 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
