I made this a few weeks ago but wanted to share. This is after churning and packing but before fully setting in the freezer.
The base recipe is the Salt & Straw cookbook and I mixed in 0.25 c of sesame seeds that I had toasted and then put through spice grinder. The sesame brittle recipe can be found here. I used this fudge recipe but used black (ultra-alkalized) cocoa instead of regular. Of note, I did find it easier and faster to toast a large amount of sesame seeds on a cookie sheet in the oven but you have to check them at every 90 seconds to 2 minutes to make sure they don't burn.
ETA: I love the way this turned out. I have been making ice cream for a long time and many friends/family said this is one of their favorite flavors that I have made
by oprhangrey
4 Comments
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“Sweats in Asian”
Looks damn good!!
That looks great! Thanks for sharing the recipe. The sesame brittle looks like onyx jewels, the shiny black colour is so pretty.
to the op, which spice grinder do you use? Does it make the sesame powdery or does it stay a bit chunky? I use a normal blender and it stays it as sesame chunks cut bits so I want it to be more powdery.