Ice cream and chilled desserts
This recipe blends kuro goma, the beloved Japanese flavor of black sesame, into a cream base sweetened with erythritol. The sesame adds an earthy, lightly toasted flavor to a light keto-friendly dessert that does not raise blood glucose.
Whisk the egg yolks with the erythritol for 5 minutes, until pale and slightly thickened.
Heat the cream in a separate saucepan until just below boiling. Slowly pour it into the egg mixture, whisking constantly for 8 minutes.
Return the mixture to the saucepan and cook over low heat, stirring constantly, for 10 minutes, until it coats the back of a spoon.
Remove from the heat, then stir in the black sesame paste, vanilla and salt. Strain and cool to room temperature.
Pour the mixture into a container and freeze for 240 minutes, until firm. If you do not have an ice cream maker, stir it with a fork from time to time.
After pouring the cream mixture into the egg yolks, warm it gradually while stirring; placing it straight on the heat can curdle the eggs. Allergens: contains milk and dairy products, eggs and sesame.
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