Sesame with sesame brittle

A bit of an acquired taste, but very nice if you like the bitter notes of sesame. The honey-sesame brittle provides little bits of crunch, but I think I’d trade it for a sesame crunch I make with egg white because it stays crunchier where this melts into the ice cream a little.

When I tasted the base I was really tempted to include a stracciatella because chocolate be amazing with this. A fudge swirl would also be great. In a different direction I think orange curd or orange gel would be a very nice and bright acidic touch. But the one I most want to try is some bits of sweet, chewy dates. It just seems like a perfect combo with sesame.

I don’t have a photo, but after my salted egg yolk flavor I decided to implement salted yolks into a butter pecan flavor and it might be the most universally loved flavor I’ve made yet. Absolute raves all around and it’s only version 1.0 because as soon as I made the base I thought of how I could make it even more buttery.

Salted yolks and butter share flavor compounds, so that’s why when I tasted my salted egg yolk ice cream I thought it tasted buttery. In fact diacetyl and acetoin (among others) are used in artificial butter flavoring. But fermented dairy also features these, so I thought how switching buttermilk powder for milk powder would help. Plus just one more cured yolk. Miso paste is another option to provide buttery flavor, but I can’t buy any here and I’ve had no luck getting anyone to remember to bring me any when they travel. 😝