EyeSwoon

the bite: Sunday Suppers’ Black Sesame Ice Cream

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NAME : Karen Mordechai

PROFESSION : Photographer, Stylist, Author, Founder of ILĀ and Sunday Suppers

TELL US A LITTLE ABOUT SUNDAY SUPPERS?
In the Spring of 2009 my husband and I started hosting communal cooking dinners in our apartment. The dinners were taught by a guest chef – we sourced local and seasonal ingredients, set a table and dined together. We started a blog for photos and recipes from the dinners. The posts started going viral, guests and strangers began emailing us to attend, and the response was overwhelming.

WHAT DO YOU SEE ON THE HORIZON FOR SUNDAY SUPPERS?
What’s amazing about Sunday Suppers is how organically it has evolved into so many different things, from events, to the cookbook. Having only just launched ILĀ, our line of ingredients, we are still very much focused on developing the line and adding expansions beyond the kitchen for the entire home. We are also working on our next book!

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COOKING MAKES ME FEEL… Calm. It really is like a kind of therapy or meditation for me – I feel so at home when I’m in the kitchen

ESSENTIAL KITCHEN TOOL? a mortar and pestle – I love going old school and using it for sauces, garlic, herbs etc.

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Cyprus Salt, olive oil, fresh herbs

SOUNDTRACK IN YOUR KITCHEN? Right now my daughter, Sophia, is learning about Sam Cooke, so he’s been playing in the background while we cook lately.

 

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CAN NEVER RESIST… a good meal (haha) ok, but in all seriousness a good meal with my husband and 
daughter – I can never resist that

MIDNIGHT SNACK? A really, really good chocolate chip cookie

QUIRKY FOOD HABITS? I don’t know how quirky it is, but, whenever I travel, I absolutely must carry with me a small container of flaky white salt – it’s just the perfect finishing touch to any dish, savory or sweet. Also, I happen to be a very slow eater, always have been.

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Black Sesame Ice Cream + Dark Chocolate

Sunday Suppers

  • Ingredients

    • Makes 1 Quart

      • 1/2 cup black sesame seeds (plus more for garnish) 1 tablespoon honey
      • 1 1/2 cups whole milk
      • 3/4 cup superfine sugar
      • 1/2 teaspoon salt
      • 4 large egg yolks
      • 1 1/2 cups heavy cream
      • 2 teaspoon pure vanilla extract Mast Coffee Chocolate
  • The Prep

      1. Using a dry skillet, toast the black sesame seeds over high heat for approximately 3-5 minutes. When you start to hear a couple of seeds pop, remove from heat and set aside to cool.
      2. In a food processor, pulse the toasted seeds until fine, then grind them until they begin to form a paste-like consistency. Add the honey (we used our Wildflower Honey from ILĀ) and a few tablespoons of the heavy cream and continue to grind until paste becomes smooth.
      3. In a small bowl, whisk egg yolks until they become pale in color.
      4. Combine milk, sugar, sesame paste and salt in a heavy bottomed saucepan. Over medium heat, cook the mixture, stirring constantly, until sugar dissolves. Strain the mixture through a fine mesh sieve and set aside to cool slightly.
      5. Carefully add a small amount of the milk mixture to the yolks, whisking constantly so as not to curdle the eggs. Continue adding the milk, little by little until all has been incorporated with the yolks.
      6. Return the mixture to the pot and cook over medium heat until thick enough to coat the back of a spoon. Pour this into a bowl with the remaining heavy cream and vanilla, whisking to combine fully. Place the mixture in an airtight container to cool in the fridge for up to twelve hours or overnight.
      7. Remove from the refrigerator and churn the ice cream base according to your ice cream machine’s instructions. Return to an airtight container to the freezer to firm the ice cream for a few hours.
      8. To serve, scoop ice cream into bowls and sprinkle with additional black sesame seeds and shavings of dark chocolate. We used Mast Coffee Chocolate and the combination of flavors was absolutely beautiful. Enjoy!

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