Black-sesame- and matcha ice cream with dorayaki

Black-sesame- and matcha ice cream with dorayaki

The toasted sesame seeds give the ice cream a super-nutty flavour, which goes well with the grassy matcha ice cream.

Dorayaki are little Japanese pancakes.

Recipe and styling by Christi Semczyszyn

Photograph by Bruce Tuck

Black-sesame- and matcha ice cream with dorayaki

Serves: 6

Ingredients

  • MATCHA ICE CREAM

  • 250ml (1 cup) milk
  • 75ml fresh cream
  • 3 egg yolks
  • 65g castor sugar
  • 15ml (1 tbsp) matcha powder (available at faithful-to-nature.co.za)
  • 2,5ml (½ tsp) vanilla essence
  • BLACK-SESAME PASTE

  • 30ml (2 tbsp) black sesame seeds, toasted
  • 30ml (2 tbsp) honey
  • BLACK-SESAME ICE CREAM

  • 30ml (2 tbsp) black sesame seeds, toasted
  • 250ml (1 cup) milk
  • 75ml fresh cream
  • 3 egg yolks
  • 50g castor sugar
  • 30ml (2 tbsp) sesame paste
  • 2,5ml (½ tsp) vanilla essence
  • pinch salt
  • DORAYAKI

  • 2 eggs
  • 70g castor sugar
  • 15ml (1 tbsp) honey
  • 80g cake flour
  • 2,5ml (½ tsp) baking powder
  • 15ml (1 tbsp) water
  • 300g sweet red-bean paste (available at most Asian supermarkets)
  • fresh mint leaves, to garnish

Instructions

1

For the matcha ice cream, place the 250ml (1 cup) milk and 75ml cream in a saucepan and bring to a boil. Remove from heat.

2

Whisk the 3 egg yolks and 65g castor sugar together until light and creamy. Add the matcha powder and mix to combine. Add a couple of tablespoons of the hot milk and cream mixture to the egg mixture and stir, then pour the egg mixture into the hot liquid while stirring, so that the eggs don’t scramble. Return to a low heat, stirring until the mixture thickens slightly. Remove from heat and pour into a glass bowl placed over ice to cool the mixture quickly. Pour the mixture into an ice-cream maker and churn according to manufacturer’s instructions. Transfer to a container and store in the freezer. If you do not have an ice-cream maker, see ‘Cook’s tip’.

3

For the black-sesame paste, grind the 30ml (2 tbsp) sesame seeds in a pestle and mortar as finely as possible. Add the ground seeds and 30ml (2 tbsp) honey to a small bowl and mix to combine.

4

For the black-sesame ice cream, lightly crush the 30ml (2 tbsp) sesame seeds in a pestle and mortar.

5

In a pot, bring the 250ml (1 cup) milk and 75ml cream to a boil. Remove from heat. Whisk the 3 egg yolks and 50g castor sugar until creamy. Add the 30ml (2 tbsp) sesame paste and mix. Add a few tablespoons of the hot cream and milk mixture to the egg mixture and stir. Pour the egg mixture into the hot liquid, while stirring, so that the eggs don’t scramble. Return to a low heat, stirring until the mixture thickens. Remove from heat, stir in the vanilla and salt and pour into a glass bowl placed over ice to cool the mixture. Pour the mixture into an ice-cream maker and churn according to manufacturer’s instructions. Transfer to a container and store in the freezer. If you do not have an ice-cream maker, see ‘Cook’s tip’.

6

For the dorayaki, whisk the 2 eggs, 70g castor sugar and 15ml (1 tbsp) honey together until light and fluffy. Sift the flour and baking powder and fold into the egg mixture. Cover and refrigerate to rest, 30 minutes. Remove from fridge, add the water and mix lightly.

7

Warm a non-stick frying pan over medium heat and spray with cooking spray. Spoon little dollops of the pancake batter, about 5cm across, into the pan. Once the little bubbles on top start to pop, flip the pancakes and cook on the other side. Once cooled, sandwich 5ml (1 tsp) red-bean paste between 2 pancakes. Repeat with the remaining pancakes. Serve with a scoop of each ice cream and garnish with mint.

Notes

If you do not have an ice-cream maker, make the custard base first and whip the cream separately, then stir the two together. Place in a freezer-proof container and put in the freezer until frozen.

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