Sesame Ice Cream

1. 1

   Toast the seeds in a dry pan until they start to pop.

2. 2

   Gring coarsely in a pestle and mortar.

3. 3

   Put seeds in a pan with the milk, cream and half the sugar. Bring to the boil and remove from the heat.

4. 4

   Whisk the egg yolks with the remaining sugar until fluffy and add to the milk.

5. 5

   Cook over a low heat for 5 mins until thickened to a custard consistency.

6. 6

   Leave to cool and freeze in an ice cream machine or whish well to get lots of air in, pour into a plastic tub and place in the freezer stirring occasionally until frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.