Black Sesame Vanilla Ice Cream
Black Sesame vanilla ice cream - Unusual colour and exceptionally delicious! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The good fatty acids from black sesame strengthen has a powerful anti-inflammatory effect.
Fresh raspberries go well with this ice cream in terms of taste and color.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 169 mg | (4 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 ½ ozs black Sesame seeds (divided)
- 1 Vanilla bean
- 10 ozs milk
- 7 ozs Whipped cream
- 4 eggs
- 3 Tbsps coconut sugar
Preparation steps
Roast 4 ounces of the sesame seeds in a hot pan without fat for 5 minutes at medium heat. Remove from the pan and allow to cool for 5 minutes. Then grind very finely with a mill or mortar.
In the meantime, halve the vanilla pod lengthwise and scrape out the pulp with a knife. Boil ground sesame with vanilla pulp, milk, and cream. Remove from the heat and allow to cool for 5 minutes.
In the meantime, separate the eggs (use the whites elsewhere). Beat egg yolks with coconut blossom sugar until fluffy. Stir in the hot cream mixture and heat it in a metal bowl over a hot water bath while stirring to about 165 °F until the mixture thickens, this can take about 10 minutes. Then let it cool down for about 20 minutes, stirring from time to time.
Freeze the mixture in an ice cream machine for about 40 minutes until creamy. Or fill a container and freeze in the freezer for 3-4 hours. Stir every 30 minutes.
To serve, scoop ice cream and sprinkle with the remaining sesame seeds as garnish.
