Black Sesame & Charcoal Ice Cream

"Have you spotted the first rays of sunshine yet? Even the smallest amount combined with slightly longer days and flowers popping up everywhere makes me feel like spring really is just around the corner. I know things aren’t quite that straight forward and I haven’t yet packed away my woollies, but it makes me feel quite optimistic. And it also makes me feel like ice cream season can’t be far away. Having said that, I don’t really need an excuse to indulge in something sweet. I mean, it’s perfectly acceptable to sit at home with the heating still on and enjoy some ice cream for dessert, right? And if you do have a dinner party planned, then I can pretty much guarantee that this dessert will impress your guests. You can serve it in a cone for an informal presentation or in small bowls, either way, adding some edible flowers will give this black ice cream the wow factor."

In a small pan, roast the sesame seeds on a medium heat until they release their flavours.

Tip the seeds onto a cold plate and leave to cool. Put the sesame seeds into a food processor and process until they’re powdery.

Combine the milk, cream and vanilla extract in a saucepan. Over a medium heat, bring the mix to just about a boil. Remove from the heat.

Put the eggs and sugar into a mixer and mix until light and fluffy.

Whilst continuously mixing, slowly add the warm milk/cream mix.

Return the mix to the saucepan. Now heat the mix up over a low heat and stir continuously until it reaches the consistency of a custard.

Pour the custard back into the mixer and add the black sesame and charcoal.

Mix until completely combined. Leave to cool before placing into the fridge. The custard should be really cold. Now pour the mix into the ice cream maker and churn for 20 minutes.

Once done, transfer into a container and place into the freezer. Freeze for 3 hours before serving. Serve in a bowl or cone, decorated with edible flowers.

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