Today’s post is a fantastic original recipe by Omo and Eulanda from award-winning travel and food blog Hey Dip Your Toes In. I first met these guys at the UK Blog Awards, where they scooped the award for Best Food & Drink blog, and they have very kindly agreed to share a guest post with you today while I’m lounging around on my holiday! This ice cream recipe is like nothing I’ve ever seen before – it’s a black sesame seed ice cream, which is also gluten & (partly) dairy free. Sounds amazing doesn’t it?!
Originally a South East Asian recipe, Eulanda and Omo have adapted this ice cream to suit their allergy requirements, packed it full of good-for-you ingredients and have replaced sugar with a dash of honey instead. The colour of the ice cream may seem unusual to you and it looks a little bit like it might be a savoury flavour, but it’s definitely a sweet recipe. The vanilla, coconut and honey make sure of that! With summer in full swing, it is a great time to indulge in something creamy and cool, and this recipe ticks the boxes on so many levels including taste, nutrition and presentation. The HDYTI couple says that they had missed ice cream for so long with their pesky food allergies, but now ice cream can be back on the menu thanks to this tasty recipe.
The black sesame seed recipe was originally featured in Eulanda and Omo’s Book of Yummy, which is available to download as an ebook, so be sure to check that out. Their top tip for making this recipe is “good things often come to those who are patient. Make the most of it, and start your recipe prep on a Friday night, and enjoy the fruits of your labour later on Saturday evening!”
Useful equipment: An ice cream maker is helpful but it is also possible to make this recipe without a machine, although may not achieve the familiar ‘ice cream’ texture. You will also find that a thermometer will be useful to measure temperature at some point during the process.
Ingredients: 4 tsp black sesame seeds, 3 x 400ml cans of coconut milk (one left in the fridge overnight to separate cream), 3 egg yolks, 1 tsp vanilla extract, 1 cup organic honey (used as a sugar alternative), 1 pinch sea salt (to taste)
- Lightly roast the black sesame seeds in a skillet until they start to release a nutty aroma. Be careful not to let them burn.
- Place the roasted black sesame seeds into a mixer or mortar and grind into a fine paste.
- Mix half of the honey into the black sesame paste and set aside.
- In another bowl, add the separated egg yolks and whisk with the remaining honey.
- Combine the black sesame paste and the egg yolk mix.
- Pour in the two cans of coconut milk into the black sesame seed mix and stir until well combined.
- Place the mixture in a pot and place on low/medium heat, and cook for about 10 minutes stirring constantly. Use a thermometer to monitor the temperature. Ensure the mixture does not reach boiling temperature. The eggs are needed as a binding agent. If over cooked, they lose this property and you may not get the nice fluffy ice cream texture at the end.
- Remove the mixture from the heat and allow to cool. Placing the pot in a bowl of ice cubes can speed this process up.
- Once the mixture has cooled down, add in the vanilla and salt.
- Retrieve the coconut can left overnight in the fridge. The cream should have risen to the top and should be easy to separate.
- Put the cream in a bowl and whisk until fluffy. Fold the cream into the sesame seed mixture.
- For best results, place the mixture in the fridge overnight to cool before transferring to your ice cream maker. Follow manufacturer’s instructions for your ice cream maker.
- The finished ice cream should be resting in the freezer. Take it out, spoon, and garnish to taste! *We used shaved lemon peel for our garnish, for a colourful contrast!
What do you think of this recipe guys? If you like it, there’s plenty more where that came from – check out the End of Summer recipe ebook by Hey Dip Your Toes In and download a free copy for yourself. Let me know if you have a go at making the recipe for yourself by leaving me a comment below or tag me @Cassiefairy and Omo and Eulanda @dipyourtoesin in your foodie Instagram photos.
