The kuro goma, or black sesame, flavour beloved in Japanese desserts is folded here into a cream base sweetened with erythritol instead of sugar. Sesame's earthy, lightly toasted taste yields an ice cream that is both keto-friendly and gentle on blood sugar.
Whisk the egg yolks with the erythritol for 5 minutes until they turn pale and slightly thick.
Heat the cream in a separate pan almost to a simmer, then whisk it gradually into the egg mixture over 8 minutes, whisking constantly.
Return the mixture to the pan and cook over low heat, stirring constantly, for 10 minutes until it coats the back of a spoon.
Take it off the heat and stir in the black sesame paste, vanilla and salt, then strain and let it cool to room temperature.
Pour the mixture into a container and freeze for 240 minutes until firm, stirring it with a fork now and then if you don't have an ice cream maker.
Do not put the mixture straight back on the heat after pouring the warm cream into the egg yolks; warm it up gradually while whisking, or the eggs will curdle. Allergens: contains milk and dairy, egg and sesame.
If you don't have an ice cream maker, stirring the mixture with a fork every hour breaks up the ice crystals and keeps the texture smoother.
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