Black Sesame Seed Ice Cream Hoogim Ja Ice Cream Recipes

BLACK SESAME SEED ICE CREAM (HOOGIM-JA ICE CREAM)

Steps:

• Put the black sesame seeds in a dry frying pan over medium heat. The moment they begin to pop and release their aroma, remove them from the pan and let cool. Blitz the seeds in a coffee grinder or food processor until finely ground, then place them in a bowl and com bine them with the agave syrup to form a paste.
• Heat 1 can of the coconut milk, the sugar and the salt in a heavy-bottomed saucepan over medium-low heat until the sugar has dissolved.
• In a bowl, slowly whisk the remaining can of coconut milk into the cornstarch, ensuring there are no lumps. Add this to the saucepan, mix everything together, and cook for 4-6 minutes over medium-high heat, stirring constantly, until the mixture becomes thick. Use a spatula to stir the mixture, making sure the bottom does not burn or become lumpy. When thickened, remove the pan from the heat and transfer the mixture to a large bowl. If there are any lumps, pass the mixture through a sieve into a bowl.
• Stir the sesame seed paste into the ice cream mixture until combined. Place parchment paper onto the surface to prevent a skin from forming and leave to cool completely. Refrigerate for 1-2 hours until well chilled. (You can speed this process up by placing the bowl into an ice bath.).
• Churn in an ice cream maker according to the manufacturer's instructions. Alternatively, pour the mixture into a wide, flat (preferably metal) pan and place in the freezer. After 40 minutes, use a fork to mix and break down the ice crystals. Repeat this process twice more, at 40-minute intervals. You can blitz it all in a food processor at the final stage to make it really smooth. Return it to the pan and leave in the freezer to set fully. Remove 15 minutes before serving to give the ice cream a chance to soften.
• Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.

BLACK SESAME ICE CREAM

Steps:

• Combine the heavy cream, 3/4 cup milk, the black sesame paste and black sesame powder in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mixture is steaming. Meanwhile, whisk the remaining 1/4 cup milk, the egg yolks, granulated sugar, brown sugar and salt in a medium bowl until smooth.
• Ladle half of the hot cream mixture into the egg mixture, whisking, then pour this mixture into the saucepan with the remaining cream mixture, whisking. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine-mesh sieve set over a bowl. Let cool, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours.
• Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

BLACK SAPOTE ICE CREAM

Steps:

• Soak gelatin/agar in cold water.
• Mash pulp until its smooth.
• Add sugar and mix well.
• Add agar OR gelatin which has been dissolved in hot water.
• Chill until thickened.
• Beat until light.
• Fold in the whipped cream using a wire whisk.
• Pour into a refrigerator tray and freeze.
• For Vegetarian do not use regular Gelatin use the Agar-agar.

BLACK SESAME SEED COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Put black sesame seeds and sugar in a food processor and process until the mixture looks like a black paste.
• Add egg white and vanilla extract and mix.
• Put the mixture in a plastic zip-lock baggie, cut off a tip of the bag; or put in a pastry bag.
• Swirl the mixture out on an ungreased cookie sheet. I like making my cookies 1.5 x 1.5 inches so there are enough swirls, they look snail/turd like. They don't spread so having about an inch apart from the cookies will be fine.
• Bake for 11-15 minutes. If you like your cookies softer, leave them in for 11 minutes. Longer will be crispier.

SESAME ICE CREAM

Steps:

• Toast the seeds in a dry pan until they start to pop.
• Gring coarsely in a pestle and mortar.
• Put seeds in a pan with the milk, cream and half the sugar. Bring to the boil and remove from the heat.
• Whisk the egg yolks with the remaining sugar until fluffy and add to the milk.
• Cook over a low heat for 5 mins until thickened to a custard consistency.
• Leave to cool and freeze in an ice cream machine or whish well to get lots of air in, pour into a plastic tub and place in the freezer stirring occasionally until frozen.