Low Sodium Sesame Ice Cream
Indulge in the creamy richness of Low Sodium Sesame Ice Cream, a decadent yet light dessert crafted for discerning taste buds. Perfect for those seeking a lower sodium treat, this recipe blends the delicate nuttiness of tahini with a silky custard base, delivering a unique and sophisticated flavor profile. With black sesame seeds as an optional garnish, you’ll enjoy a lovely contrast of texture and visual appeal. Prepared with simple ingredients like heavy cream, egg yolks, and vanilla extract, this homemade ice cream is both luxurious and straightforward to make. Whether you're hosting a dinner party or treating yourself to a moment of indulgence, this sesame ice cream is an elegant way to elevate your dessert repertoire.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Sugar
- 4 large Egg yolks
- 0.5 cup Sesame paste (tahini)
- 1 teaspoon Vanilla extract
- 2 tablespoons Black sesame seeds (optional, for garnish)
Instructions
In a medium saucepan, combine 1 cup of heavy cream and 1 cup of whole milk. Heat the mixture over medium heat until it just begins to steam, not boiling.
In a separate bowl, whisk together the sugar and egg yolks until the mixture is pale and thickened.
Slowly add the warm milk and cream mixture to the egg yolks while whisking constantly to temper the eggs and prevent them from scrambling.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. This should take about 8–10 minutes.
Remove the saucepan from the heat and stir in the sesame paste (tahini) and vanilla extract until fully incorporated.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Stir in the remaining 1 cup of heavy cream into the strained custard mixture.
Cover the mixture with plastic wrap, pressing it against the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until the mixture is completely chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions, usually about 15-20 minutes.
Transfer the churned ice cream into an airtight container. For best results, freeze the ice cream for at least 2 hours to firm up before serving.
Optionally, garnish with black sesame seeds before serving.
Nutrition Facts
Calories |
3351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.0 g | 328% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 420 mg | 18% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 163.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1014 mg | 78% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
