Coconut Black Sesame Ice Cream

Name: Coconut Black Sesame Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 165g milk; 165g Light cream; 49g (7 pieces) coconut candy; 2 pcs yolk; 20g Caster sugar; 15g Black tahini

by Yueyue Yushi

4.8 (1)

Favorite

4

Difficulty

Normal

Time

2h

Serving

2

I originally wanted to make coconut ash ice cream, but I didn’t have coconut mashed at home, so I used coconut sugar instead, and added black sesame paste to balance the taste and nutrition. "

Ingredients

165g Milk

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165g Light Cream
49g (7 pieces) Coconut Candy
2 pcs Yolk
20g Caster Sugar
15g Black Tahini

Coconut Black Sesame Ice Cream

1. Pour the milk into a large bowl, add coconut sugar, heat over water, and melt the coconut sugar. The coconut sugar can be crushed and melted faster.

2. Add 20 grams of sugar to the egg yolk and stir until the color becomes lighter.

3. Add the black sesame paste and stir well.

4. Slowly pour the milk coconut sugar liquid into the black sesame egg yolk and stir evenly.

5. Heat the stirred ice cream liquid over low heat.

6. Heat until thick.

7. Cool the ice cream liquid in water.

8. Spread the whipped cream over ice water until it can be decorated, with small sharp corners as shown in the picture.

9. Pour the ice cream liquid into the whipped cream and stir evenly with an electric whisk.

10. Pour into a container and freeze in the refrigerator until hard. Just take it out and leave it at room temperature for 15 minutes before eating. No stirring during freezing.