Two for One: Taro and Black Sesame Ice Cream

At this point, I think it’s pretty clear that I’m *sort of* into ice cream AND I also have a pretty strong affinity for pastels. So, why not combine the two!

Today’s recipe is for two separate (but equally delicious) ice cream: taro and black sesame. Which means we’re working with some pretty pastel lilacs and a greyish black that I’m pretty sure I want to paint all the walls with. But, for now, I’ll stick to eating it.

Taro Ice Cream Recipe

Ingredients

– 2 1/2 cups whole milk
– 1 cup taro drink powder
– 1/4 cup cane sugar
– 1/4 tsp salt

Instructions

Prepare an ice bath in a large bowl.

Add the ingredients to the sauce pan and, while whisking, cook on medium-low heat. Bring the mixture to a simmer and cook it for another 7 minutes. Make sure to keep whisking and to not let the mixture boil over.

Remove the pan from the heat. Submerge the sauce pan into the ice bath and keep stirring to cool.

Once the mixture cools to 45 degrees Fahrenheit, turn on the ice cream maker, and add the ice cream mixture. Churn for about 35 minutes. Once the ice cream reaches a soft taffy-like texture and starts pulling away from the sides of the freezer bowl, it’s ready.

Stop the machine and scoop the ice cream into the containers. Freeze overnight.

Black Sesame Ice Cream Recipe

Ingredients

– 2 cups whole milk
– 1 cup heavy cream
– 1/4 cup black sesame paste
– 3/4 cup cane sugar
– 1 1/2 tbsp corn starch
– 1/4 tsp salt

Instructions

Prepare an ice bath in a large bowl.

Combine 2 tbsp of the milk with the corn starch in a small bowl. Mix and set aside.

Combine the rest of the milk with the cream, black sesame paste, sugar, and salt in the sauce pan. Cook on medium-low heat and simmer for 5 minutes, stirring with a whisk.

Reduce the heat to low and, while stirring, add the corn starch mixture.

Return the heat to medium-low and cook for another 2 minutes, stirring constantly.

Remove the pan from the heat. Submerge the sauce pan into the ice bath and keep stirring to cool.

Once the mixture cools to 45 degrees Fahrenheit, turn on the ice cream maker, and add the ice cream mixture. Churn for about 35 minutes. Once the ice cream reaches a soft taffy-like texture and starts pulling away from the sides of the freezer bowl, it’s ready.

Stop the machine and scoop the ice cream into the containers. Freeze overnight.

Recipe by Linda Jednaszewski
Concept, photography, and styling by Brittni Mehlhoff

Think you’ll give one these ice cream recipes a try?