I love black sesame ice cream and it has always been one of the flavours that i really want to try making myself since commercial ones tend to always be too bland, too milky and just really lacking the fragrance of black sesame.
However, one of the major problems i encountered was finding black sesame paste. I have black sesame powder but black sesame paste is an absolute must in getting that beautiful charcoal colour and for the wonderful depth of flavour that only black sesame paste can bring.
So i searched online for other recipes that used black sesame paste and see if they mentioned where they got theirs in Singapore. and i came across a blogger who swears by the black sesame paste (pictured below) and it can be found at Sun Lik located at 33 Seah Street. It is a small baking supplies store and each bottle is 100g and cost SGD$6.80. It isn't cheap but definitely worth it!
It also says to not put in the fridge. It's a very thick and difficult to stir paste so putting it in the fridge will make it even more difficult to work with if it's cold.
50g Black Sesame Paste + 1 tbsp sugar
2 egg yolks
60gsugar (i used raw caster sugar)
1 tbsp Black Sesame Powder (remember to sieve!)
In a bowl, whisk together the black sesame paste and 1 tbsp sugar.
*Well.. if you noticed in the picture, i actually made a mistake and mixed the 60g of sugar into the black sesame paste instead. No worries, no harm done! :)
Heat the milk in a saucepan while whisking the egg yolks and sugar in another bowl.
Slowly, add the warmed milk to the egg yolk mixture and whisk/stir continuously to prevent scrambling the eggs.
Place the mixture back into the saucepan and heat over a low low heat, stirring constantly. When the mixture thickens enough to coat the back of a spoon, take it off the heat and add it slowly into the black sesame paste sugar mixture while whisking continuously.
Let the mixture cool while stirring occasionally
*This is the lazy method. The proper one should be to sieve it then place it over a bowl of iced water to reduce the temperature.
Now we sieve the mixture, cover the bowl with cling wrap and place in the fridge for as long as you possibly can, but definitely at least until the mixture is completely cold.
Add in the cream mixture to the cold custard from before and pour into the ice cream machine to churn for 20 minutes.