goma

i have an ice cream maker now, and sesame ice cream was what i wanted to make first.
the cheating ingredient: instant sesame paste.
the sabayon is whisked up first, tempered with hot milk/cream, cooked until the custad thickens, cooled and whisked into the sesame paste, and finally cooled over an ice bath.
the last touch: ground and toasted sesame seeds.
the ice cream maker did it's magic! the custard base lightened and turned fluffy quickly enough in one hour. no more need to churm it myself every half-hour for fve hours.
i packed it into an island creamery tub and froze it overnight. and today i've been sneaking small scoops.