Black Sesame Ice Cream (Japanese Kurogoma)

Ingredients:

• 500 ml Soy milk I used Bon soy milk
• 250 ml Double cream
• 5 egg yolks
• 150 g caster sugar
• 2 tbs Black sesame paste I used Kawari brand

Instructions:

1. Bring the soy milk and cream to a simmer over low heat in a sauce pan.
2. Turn the heat off and set aside.
3. Whisk 5 egg yolks and sugar in a bowl until the colour of the mixture becomes pale and fluffy.
4. Add the black sesame paste to the sugar and yolk mixture and mix well.
5. Gradually pour the warm milk mixture into the egg mixture and keep whisking until smooth.
6. Strain the mixture into a clean sauce pan and place over low heat for 5 minutes, continuously stirring.
7. Leave it in the fridge to chill.
8. Pour the black sesame mixture into an ice cream maker (or you can place it in the freezer and mix it every 2-3 hours).
9. Run the ice cream maker for about 20 minutes, and once the mixture has become thicker, pour it into a container and freeze it until set.

Notes

Cooking time does not include chilling ice cream time in the freezer.

Prep time is leaving the icecream makeing bowl in the freezer overnight. 

I used soy milk but it can be replaced by normal milk.