Miso Ice Cream with Black Sesame Seeds

This is what happens when my love of ice cream experimentation is combined with a surplus of ingredients. We have been making a lot of ramen and bibimbap lately and I decided to use some of the miso paste and sesame seeds in an ice cream. This ice cream has a savory almost peanuty flavor, you have to try it!

 Ice Cream Base

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch (or tapioca starch)

1 1/2 ounces Cream cheese, softened

2 tablespoons Red miso paste

2 tablespoons Black Sesame Seeds

1 396g can Sweetened condensed Milk

1 teaspoon Vanilla extract

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup

 So definitely toast the black sesame seeds first since they should cool completely before you add them into the ice cream.

 For the Black Sesame Seeds:

1.  Place a frying pan on the stove with medium heat.

2. Spread the seeds out in the pan so they don’t clump together and keep on the heat until a few start to pop.

3. Remove from heat and set aside.

 For the Ice Cream Base:

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

2.  Whisk the cream cheese, red sesame paste, and vanilla extract in a medium bowl until smooth.

3.  Fill a large bowl with ice and cold water.

4.  Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, while stirring, until the mixture is slightly thickened, about 1 minute. Remove from the heat.

5.  Gradually whisk the hot milk mixture into the cream cheese miso mixture until smooth.

6.  Place the bowl with the mixture into the ice bath bowl and stir a bit to help it cool. You just need to make sure that the ice bath bowl isn’t too full because you don’t want water in the mix.

7. Grab a clean bowl and strain the cool ice cream base into it.

8.  Pour the cold ice cream base into the frozen canister and spin until thick and creamy, about 15-20 mins. Or just follow the instructions from your ice cream maker. I use the ice cream the 2 Quart Ice Cream Maker Stand Mixer Attachment for my kitchenaid.

9.  Stir in the black sesame seeds to combine.

10.  Pack the ice cream into a storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.