2012 is the Year of the Water Dragon. Friends came over to celebrate this Chinese New Year in January. What better to top off an Asian hodgepodge of meaty Chinese noodles and fresh Vietnamese summer rolls than a nutty, creamy black sesame frozen yogurt. Don’t be put off by the unconventional color- while not many foods are a speckled dark gray, this frozen yogurt is a tangy dessert that satisfied both the skeptical eater and the sweet tooth.
Black Sesame Frozen Yogurt
Adapted from Jenni’s Frozen Yogurt base. We previously used her base in other test recipes, but wanted the bite of the yogurt to be more prominent and therefore added more yogurt.
Makes about 1 quart:
1 quart plain full fat yogurt
1 cup + 3 tablespoons 2 % milk
2 tablespoons cornstarch
4 tablespoons cream cheese, softened to room temperature
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
3-5 tablespoons toasted black sesame seeds or paste*, more or less depending on the intensity you’d like to achieve
Prep the night before: Freeze the bowl to the machine’s specifications. Strain the yogurt in cheese cloth and refrigerate overnight or at least 6 hours.
– Throw away the liquid from the drained yogurt and set yogurt aside.
-Grind the sesame seeds in a clean coffee grinder until thick and pasty.
Sesame seeds prior to grinding with the coffee grinder
– In a small bowl, whisk 3 tablespoons of milk with the cornstarch until smooth to make a slurry.
– Whisk the cream cheese in a large bowl until smooth.
– Fill a large bowl with ice and cold water. This will be used to cool the frozen yogurt base.
-In a medium sauce pan over medium heat, bring to a rolling boil the 1 cup milk, cream, corn syrup, and sugar. Take off the heat and slowly whisk in the cornstarch slurry. Return to a boil over medium heat. Cook for about a minute, stirring until slightly thickened. Remove from heat.
– Slowly pour the hot milk mixture to the cream cheese bowl, whisking until smooth. Add the strained yogurt and sesame paste. Whisk until fully integrated.
– Pour the mixture into a 1- gallon re-sealing freezer bag. Submerge into ice water bath. Let stand until cold, about 30 minutes.
– Once cold, pour the mixture into the frozen canister and spin until thick and creamy. Pack the yogurt into a storage container. Cover the top with a piece of parchment paper, pressing into yogurt to make good contact. This will prevent ice from forming on the top. Seal with an airtight lid and place in the back of your freezer until firm, about 4 hours.