*Courtesy of Jordan Bourke & Rejina Pyo, authors of Our Korean Kitchen* "On a tiny street near Insadong-gil (the tourist mecca of Seoul) and up a flight of winding wooden stairs, we found ourselves, to our delight, in a paper-screened little oasis of calm away from the masses. We had come for iced tea, but were unable to resist their black sesame seed ice cream. It was subtle and naturally flavored, with an almost chewy creaminess, yet made without any dairy at all. It took ages to develop this recipe, but we got there in the end. You must use good-quality, fresh black sesame seeds, otherwise, the taste won’t be as perfect." – from Jordan Bourke & Rejina Pyo, authors of Our Korean Kitchen (https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen)