Caramelised sesame ice-cream
For the caramelised sesame
For the ice cream
- 300 g milk
- 3 egg yolks
- 50 g invert sugar, such as liquid glucose
- A few drops of vanilla essence (optional)
To make the caramelised sesame
- Toast sesame seeds over low heat in a non-stick pan, moving them often so that they are evenly toasted. They will jump like popcorn, give off a good aroma and become tan coloured.
- Add the glucose and allow it to make a caramel over low heat, using a silicone spatula to move it around. If you use a wooden spoon it will stick like toffee.
- Once the caramel begins to turn golden, pour it onto a sheet of bake-o-glide.
- Smooth the caramel thinly across the sheet and allow to cool.
- When the caramelised sesame is crispy crush it into smallish pieces.
To make the ice cream
- Place all ingredients in a bain-marie over a low heat and stir with chopsticks until the mixture thickens.
- Allow to cool, mix with 100 g of the sesame caramel, and if making by in an ice-cream machines, follow your manufacturer’s instructions.
- If making manually, place the mixture in a metal container with a tight lid and put it in the freezer.
- Take the ice cream out every hour and beat to reduce the crystals.
- When it is creamy, it will be ready, but remove from the freezer about 5-10 minutes before serving.
Serve in glass with a wafer, or in a cone, with chocolate syrup.
Liquid glucose can be obtained from most chemists, including Boots.