Whose churn is it?
Black Sesame “No Churn” Ice Cream
Attempting to food style ice cream is a fools errand.
Hear me out. This ice cream doesn’t use condensed milk, it doesn’t involve invert sugar, I am not asking you to do anything besides whisk. I don’t own an ice cream machine because I genuinely believe that somethings are best left to experts. However, after making this a couple of times, the “no-churn” is giving store-bought ice cream a run for it’s money. I may even be foreshadowing future ice creams. I have already contemplated making salted peanut butter, olive oil or rippling in jam. Most likely I’ll keep it bare bones like this recipe.
Serves 4
Ingredients:
5 large egg yolks
100g granulated sugar
1T vanilla extract
1tsp kosher salt (diamond crystal)
30g black sesame paste
8oz heavy cream (very cold)
4oz mascarpone (room temperature)
Method:
Bring a medium sized sauce pot filled with 2-3 inches of water to a gentle simmer, not boiling.
In a large metal mixing bowl, whisk together egg yolks and sugar until the mixture is lighter in color and the sugar is mostly dissolved 2-3 minutes.
Place the bowl over the sauce pot and whisk continuously until the yolk mixture becomes pale yellow (5-7 minutes). When you pull the whisk from the mixture it should fall back on itself in a light ribbon. Also, the egg yolks should be voluminous and be very warm to the touch.
Off the heat, add vanilla extract, salt, and black sesame paste. Whisk to combine and then set aside and allow to cool slightly.
In a large bowl add cream and mascarpone. Gently whisk initially, ensuring the the two are acquainted. When the mixture looks homogeneous, whisk to soft peaks, about 2-3 minutes in total.
Take one quarter of the whipped cream mixture and whisk it into the egg mixture. This will temper and prepare the yolk base to be folded into the cream. Add all of the yolk mix to your cream bowl and deliberately fold the contents together. Some light ribbons are okay, it’s crucial to not over mix or fold.
In a freezer safe container (I used a plastic quart container for this) fill it with all of your ice cream base. You will get roughly one quart of ice cream. Freeze for a minimum (depending on the size of the container) of 3-4 hours.
Allow the ice cream to temper slightly from the freezer before scooping. This ice cream truly needs nothing else, no adornments, no whipped cream just a spoon and no plans.