I was loving the synergistic nature of these Maple Black Sesame Ice Cream Pics so much, that I decided to not break them up with frivolous chit chat, haha. All I have to say is that…..
Black Sesame Ice Cream is seriously THE BEST!
Sweet, earthy, savory perfection! It’s perfect alone, amazing with espresso in an affogato, and especially delicious as served here, in a sweet almond cone with meringue. The creamy meringue is the perfect balance to the earthy flavors of the Black Sesame Ice cream. If ice cream could taste like Fall…I think this would be it!
Maple & Black Sesame Ice Cream (D.F)
Makes about 3 cups or 1.5 pints
2 cans full-fat coconut milk
1/2 cup amber maple syrup
1/4 cup black Sesame Seeds (get HERE)
2 teaspoons vanilla extract
Optional: 1/2 cup bittersweet chocolate chips
1. First toast the black sesame seeds in a dry frying pan, over medium heat till they just begin to pop and become aromatic. You only want them slightly toasted and never burnt. Remove from heat.
2. In a high-powered blender (like a Blendtec or Vitamix), add the coconut milk and black sesame seeds. Blend on high till the sesame seeds are very fine, then pour the mixture into a saucepan. Bring just to a simmer over medium heat, then remove it from the heat immediately. Leave the mixture to steep till almost room temperature, then strain through a fine mesh sieve or nut milk bag. Be sure to press out the leftover pulp to get as much liquid out of it as you can.
3. Stir in (or blend again) the black sesame milk mixture, maple syrup and vanilla, until well combined. Cover and chill the mixture till very cold. (I usually pour it into a wide container and place in the freezer till cold, to hurry the process along.
4. Freeze in your ice cream maker according to the manufacturer’s instructions. If adding the chocolate chips, add them toward the end of the freezing process, then transfer the ice cream to a freezer container like THIS one and freeze till solid or scoop-able. Enjoy!
Sweet Almond Waffle Cone (Grain Free)
Makes about 10 4.5 inch (11.5cm) pizzelle rounds
2 tablespoons palm shortening or ghee, melted
1 large egg
1 large egg white
¼ cup maple sugar
2 teaspoons vanilla extract
½ cup + 1 tbsp, lightly packed (70g) blanched almond flour
3 tablespoons arrowroot flour
¼ teaspoon salt
Special Equipment: pizzelle cookie machine with 4.5 – 5 inch molds or a regular size waffle cone machine (like THIS)
Waffle cone roller helpful but not necessary
1. Preheat pizzelle maker or waffle cone maker.
2. Melt the shortening/ghee in a small saucepan and allow to cool slightly.
3. In a medium sized bowl, whisk together the eggs, sugar, vanilla and oil till smooth. Add the almond and arrowroot flours with a pinch of salt and whisk till smooth again. Let the batter rest for about 5 minutes.
4. Scoop 1 tablespoon of batter (2 tablespoons for regular waffle cone makers) at the center of the pizzelle/waffle cone maker. Close the lid and lid and let cook for 30-60 seconds or until the cookies is done. Use the first cookie to test for doneness. If it doesn’t crisp up once cooled, then you know it needs to cook longer.
5. Remove from the pizzelle maker, placing it on the count top and immediately shape with a cone roller or by hand. For this recipe, I rolled the cones fairly tight, with a small cone opening. Cookies will be very hot so be careful or wear thin cotton gloves. They will set quickly as they cool.
Swiss Meringue Topping
3 large egg whites
¼ teaspoon cream of tartar (optional)
3/4 cup (180ml) amber maple syrup (or sub 3/4 cup cane sugar)
Special equipment: Standing mixer with whisk and paddle attachment.
1. Combine the eggs, sugar and cream of tartar, in a large heatproof bowl for your standing mixer.
2. Place the bowl over a medium pot with 2 inches of simmering water, making sure the bottom of the bowl does not touch the water, and heat the mixture till it reads 160°F (71°C) on a candy thermometer. Stir gently, but constantly so that eggs don’t curdle or seize.
3. Remove from heat and transfer the bowl to your standing mixer fitted with a whisk attachment. Start whipping on a low speed, gradually increasing the speed to high over the course of about a minute. Beat the mixture on high until the meringue is completely cool. This could take up 8 to 10 minutes. Times will increase if using a hand mixer.
To Assemble the Baked Alaska Waffle Cones:
1. Fill each cone with a little bit of ice cream, before topping off with the ball of ice cream.
2. To make the ice cream balls, I used a 2 tablespoon mechanical ice cream scoop like THIS one. It made the perfect size for these cones. Place the ice cream ball on the top of each cone and gently press down to secure. Make one drumstick at a time, placing it on a lined cookie sheet in the freezer, after finishing each one.
3. Once they are all made, cover with plastic wrap and chill for an hour or more. You want the ice cream to be quite solid, otherwise the meringue will slide right off (don’t ask me how I know this, ha).
4. While they are chilling, you will need to make some or find some sort of stand that will let you keep the cones upright, once the meringue is added. I made one like the picture to the left (from My Paleo Patisserie). But you can use anything that works. I’ve even used my stainless steel popsicle mold holder.
5. Once the drumsticks are sufficiently chilled, make the swiss meringue. Be sure it is completely cool downed, though it should be after all the whipping anyway. Using a spoon, scoop a bunch of meringue onto the ice cream and swirl it out and around, covering the whole ball.
6. Place each drumstick in the holder, in the freezer as soon as each is finished. Once covered in meringue, they do well uncovered in the freezer, for a few hours if needed. Before serving, use a kitchen torch to toast the outside of the meringue, and serve!