Black Sesame Ice Cream with Twists

6-8 Servings | 25-minute Prep Time | 15-minute Cook Time | Overnight Rest Time

For the Ice Cream Base:

1 c. Heavy Cream, chilled

½ c. Sweetened Condensed Milk, chilled

For the Black Sesame Flavoring:

½ c. Black Sesame Seeds

1 Tbsp. Powdered Sugar

1 Tbsp. Honey

2 Tbsp. Sesame oil

Salt

For the Sesame Puff Pastry Twists:

2 Tbsp. Black Sesame Seeds

2 Tbsp. White Sesame Seeds

¼ Sheet Puff Pastry, refrigerated until somewhat pliable

1 Egg, for egg wash

1 Tbsp. Filtered Water, for egg wash

For the Black Sesame Ice Cream:

For the ice cream base, blend heavy cream in a large bowl using a hand mixer until moderately stiff peaks form.

Slowly add the condensed milk into the cream while continuously blending with mixer.

Toast the black sesame seeds in a small frypan over low heat, about two minutes.

Add the sesame seeds to a food processor with the powdered sugar, honey, and sesame oil.

Process until smooth paste forms, scraping the sides of the food processor as needed.

Fold the sesame paste into the ice cream base.

Pour the mixture into a freezer-safe, air-tight container.

Cover and freeze overnight.

For the Sesame Puff Pastry Twists:

Preheat oven to 400°F.

Place the sheet of puff pastry onto a cool surface.

Sprinkle the white and black sesame seeds on top of the puff pastry.

Using a rolling pin, lightly press the sesame seeds into the pastry dough.

Using a sharp knife, cut ⅛ strips out of the dough.

Gently twist each puff pastry strip into a twist and place on a baking sheet prepared with parchment paper.

Place the twists into the freezer for 15 minutes.

Prepare an egg wash by whisking the egg and the filtered water together.

Remove twists from the freezer and lightly brush with the egg wash.

Bake the twists for 8-10 minutes, or until golden brown.

Serve scoops of the black sesame ice cream topped with the twists.

Fleur & Venture