Black Sesame Ice Cream

And here is the promised recipe for black sesame ice cream. I basically used the same recipe I created for the red bean black and sesame ice cream but left out the sweetened red beans. At Annie's party I started talking to jglee about making ice creams, and she mentioned that she also makes this, but from real black sesame seeds and with a frozen custard base. I realized I have found myself moving away from the frozen custard recipes, maybe in part because it requires a lot more effort and also because it means a lot of left over egg whites. But I did just bookmark this recipe for "self-frosting angel cake" that uses egg whites (and as a bonus it bakes in a pan instead of a bundt pan, which I don't own) so maybe I'll try another frozen custard recipe in the near future.

Black Sesame Ice Cream
makes about 1 quart

1 can (14 oz.) sweetened condensed milk
3 1/2 cups half and half
2 pouches (about 1/2 cup) black sesame instant powder mix

Whisk all the ingredients together and let chill completely in the refrigerator.

Freeze in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and let harden in freezer overnight.

Wasn't that easy? Three ingredients and three sentences! =) Which reminds me, I should get around to making my coconut lime sorbet soon. That recipe only has two ingredients, and I bet I can get the directions down to two sentences.....

This is my entry to the Homemade #5 Challenge - Ice Cream.