( 我做了少许更改 ）
黑芝麻冰淇淋
材料：
5汤匙 烤香黑芝麻 （ 磨成粉状 ）
400ml 鲜奶
70g 细砂糖
3粒 蛋黄
2汤匙 蜜糖
1茶匙 香草香精
200ml 淡奶油
1小撮盐
做法 ：
1．在锅里，加入鲜奶。煮至冒泡。熄火。
2．细砂糖和蛋黄打至乳白色。加入蜜糖，黑芝麻粉搅拌均匀。慢慢的倒入鲜奶。
3．把（2）倒入锅里，以中小火煮至浓稠或80度。
4．熄火，把(3)（连搅拌碗）放入冰水里降温。然后加入香草香精，搅拌均匀。
5．在另一个大碗里，将淡奶油和盐打至硬性。
6．把（5）倒入（4）里。
7．轻轻的搅拌均匀 （不要过度搅拌）
8．倒入容器里，放入冰格里，每隔1~2小时用叉搅拌几下再放回冰箱，重复3~ 4次，(也可使用打蛋器搅拌）目的是为了防止它产生很多冰碴。
( with minorm adjustment )
Black Sesame Ice-cream
Ingredients :
5 tbsp roasted black sesame seeds ( grind into
powder )
400ml whole milk
70g castor sugar
3 egg yolks
2 tbsp honey
1 tsp vanilla essence
200ml heavy cream
pinch of salt
Method :
1. In a small pot, bring the milk to a simmer
and remove from heat.
2.Whisk sugar and egg yolk together until pale
yellow. Add in honey, black sesame powder and whisk until well combined. Add
the milk into the sesame mixture in a slow stream.
3. Pour the mixture into the small pot over
medium-low heat. Stir until the custard thickens and reach around 80C (176F)
degree. Don’t exceed 83C (181F) degree since egg yolk will get cooked.
4. Remove from heat and cool down the pot in a
large bowl filled with iced water. Add vanilla essence .
5. Clean the stand mixer bowl and now whisk
together the heavy cream and a pinch of salt until peaks form.
6. Add the whipped cream into the cooled sesame
mixture.
7. Fold in but do not over mix it. Chill the
mixture in the freezer for several hours (or overnight) until completely cold.
8. Stir every 1 ~ 2 hours (3-4 times) to break
up the ice crystals until it’s completely frozen.
