In the summer heat, a little ice cream goes a long way. This black sesame ice cream is an exotic treat.

For 500 ml of ice cream preparation: 30 min cooking: 15 min

Ingredients

• 62 g Albert Ménès black sesame
• 8 ml grapeseed oil
• 1 tsp honey
• 20 cl milk
• 20 cl single cream
• 40 g caster sugar
• 1 egg
• 1 tsp cornflour

Preparation

First make your sesame paste.

Roast the black sesame for 5 to 10 minutes, stirring regularly.

Pour the sesame into the bowl of a food processor with the honey and oil, then blend everything together.

Collect the paste in a bowl and set aside.

Mix the milk and cornflour and heat in a saucepan over a low heat.

Beat the egg before adding it to the pan.

Stir regularly until the mixture thickens.

Pour in the reserved sesame paste, then the sugar and mix again.

Add the cream and leave to cool. Pour into an ice-cream maker. If you don't have an ice-cream maker, pour the mixture into a freezer-safe container, such as a plastic tin, and store in your freezer.

After an hour, take the container out, mix and put it back in the freezer.

Repeat the operation a second time.

Remember to take the ice cream out 10 minutes before eating.