Black Sesame Ice Cream

A basic black sesame ice cream. Rich, soft, and scoopable. Has enough black sesame flavor to come through, but is a little lighter than my other versions because I did not want to overwhelm the matcha ganache I layered into it.

This recipe only uses guar gum (which hydrates cold) and no egg yolks, so there is no need to heat the base. Comes together quick and easy.

1. Weigh and mix dry ingredients
2. Weigh milk and add dry ingredients - blend or whisk until fully integrated.
3. Add black sesame paste and vanilla - blend again
4. Weigh and add cream. Briefly mix again
5. Store in fridge for at least 4 hours
6. Churn
7. Move to freezer until hardened