Sesame Ice Cream

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast the seeds in a dry pan until they start to pop.
  • Gring coarsely in a pestle and mortar.
  • Put seeds in a pan with the milk, cream and half the sugar. Bring to the boil and remove from the heat.
  • Whisk the egg yolks with the remaining sugar until fluffy and add to the milk.
  • Cook over a low heat for 5 mins until thickened to a custard consistency.
  • Leave to cool and freeze in an ice cream machine or whish well to get lots of air in, pour into a plastic tub and place in the freezer stirring occasionally until frozen.
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