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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: lara ferroni

by Kristina Gill

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lara ferroni of cook & eat and still life with is another WOW food stylist and photographer for me. i love photography that keeps me staring, saying to myself that i want to know more about who took the photo, i want to know more about the dish that’s featured, i want to know everything! (and i want to taste what’s in the picture! i can say that some pictures she took of the process of making udon were so amazing, i went straight to amazon and ordered the book). today lara has offered us a great toasted sesame and vanilla ice cream recipe that’s perfect for ending a warm winter meal. click here for the full recipe (and more gorgeous photos) or click “read more” below. enjoy! –kristina

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about lara: unlike many folks in the food media (ie, photographers, stylists, writers), lara didn’t start out with much interest in cooking. for years, she worked as a software developer and designer where her only food inspiration was deciding which restaurant to eat at that night. when she left microsoft, she started blogging as a hobby and was quickly introduced to a whole new world of food. she enjoyed writing about food, but the moment she picked up her camera and started snapping shots of freshly baked scones or big bowls of pasta, she knew she was in love. she spent just about every waking moment thinking about what she could cook to take photos of and started on a massive binge of collecting cool props. that was a few years ago, and she’s still kind of in shock that she gets to do this for a job.

Toasted Sesame and Vanilla Ice Cream

Sesame oil is fairly fragile, so if you are storing it at room temperature, make sure it hasn’t gone rancid before using it. If it has been in your cupboard more than a month, it is time to get a new bottle. Also, make sure you use toasted sesame oil for this, and not sesame stir-fry oil which often contains chile.

If you can’t find black sesame seeds, you can use white ones… just toast them first until they are a golden brown. You can toast the black ones too, which gives even more sesame flavor to the ice cream. Just be careful not to burn them which is easy to do since you won’t see a color change.

1 cup heavy cream
1 1/3 cup whole milk
1/2 c upcaster sugar
pinch of salt
6 egg yolks
1 T vanilla extract
1/3 cup toasted sesame oil
1/3 cup black sesame seeds

Place the cold cream in a large bowl and place a fine mesh strainer on top. Set aside.

Warm the milk, sugar and salt in a medium saucepan over medium heat being careful not to bring the mixture to a boil. While the milk mixture is heating, whisk the egg yolks in a medium bowl until they are smooth but not frothy. Slowly pour the milk mixture into the eggs, whisking gently the entire time. Once all the milk mixture is blended in, pour the whole mixture back into the saucepan.

Using a heat proof spatula, stir the mixture over medium heat until it starts to thicken. Pour the warm custard through the strainer (to remove any eggy clumps that may have formed) and stir well. Whisk in the vanilla, sesame oil and sesame seeds. Place the metal bowl into an ice bath (careful not to get any water into the cream mixture) and stir gently until the mixture is cool. Cover and refrigerate until the mixture is thoroughly chilled.

Freeze it in your ice cream maker according to the manufacturer’s directions.

I like to scoop the ice cream into a plastic wrapped lined bread tin. The metal helps the ice cream get evenly cold, and the shape aids in making great scoops.

Why I chose this recipe:

There’s a cake in Alice Medrich’s Pure Dessert cookbook that first introduced me to the extraordinary flavor combination of toasted sesame and vanilla. It’s incredibly unusual, but somehow incredibly familiar from the first bite. I’ve been playing around with ideas of other desserts to make with this same flavor combination, and then it dawned on me that ice cream would be the perfect fit. Using the David Lebovitz’s olive oil ice cream recipe as a guide, the recipe came together quite quickly. It’s as easy to make as vanilla, once you find the black sesame seeds and toasted sesame oil.

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