Ingredients
Equipment
Method
- Stir any separated oil back into the sesame paste. In a bowl, whisk the condensed milk, sesame paste, vanilla and salt until the mixture is an even dark color. Break up every visible streak or lump before adding cream.
- In a separate cold bowl, whip the cream until medium-firm peaks form. The peaks should hold shape with slightly bending tips. Stop before the surface looks grainy or the cream separates. A hand whisk works but takes longer than an electric mixer.
- Stir one large spoonful of whipped cream into the sesame base to loosen it. Fold the remaining cream in two additions using a spatula, lifting from the bottom and turning the bowl. Stop when evenly gray. Transfer to a freezer-safe container and level the surface.
- Cover tightly and freeze level for at least 6 hours, preferably overnight, until firm throughout. Let the container stand for about 5–10 minutes before scooping, checking frequently in a warm room. Return the remaining ice cream to the freezer promptly.
Notes
Recipe development note: This formulation has not been kitchen-tested. Cooking and preparation times are estimates; follow the stated texture checks and product instructions.
Dark streaks mean the paste was not completely blended into the condensed milk before folding. Avoid solving this by aggressively whisking the entire batch, which knocks air out of the cream. Make a smooth base first.
Large ice crystals often follow a loose lid, slow freezing or repeated thawing. Use a shallow, well-covered container and take out only what you plan to serve. A very hard scoop can also reflect a cold freezer; brief tempering is more useful than melting the whole pan.
Keep tightly covered in the freezer and use within 2 weeks for best texture. Press freezer-safe wrap against the surface if your container does not seal well. Use a clean scoop and return the container promptly. Do not refreeze a batch that has fully melted or has sat warm for an extended period.