Monday, August 11, 2014

Black Sesame Ice Cream

Black Sesame Ice Cream

2 cups half-and-half
1/4 cup + 2 TBSP white sugar
4 egg yolks
1/2 cup + 2 TBSP ground black sesame seeds
1 tsp vanilla


  1. In a pot, mix half-and-half with 1/4 cup sugar. Heat over low heat until bubbly around the edges. Turn off the heat.
  2. In a large bowl, beat yolks and 2 TBSP sugar until smooth and creamy. Add a little of the hot mixture while whisking the eggs. Continue adding hot mixture as you whisk. When everything has been combined, pour back into the pot.
  3. Set it over low heat and continuously stir the custard until thickened and coats the back of a spoon.
  4. Slowly mix in black sesame seeds and vanilla.
  5. Pour into a large bowl over a strainer (to remove clumps) and cover surface with saran wrap. Let it cool overnight in the refrigerator.
  6. The next day follow the directions on the ice cream maker.


  • You can substitute half-and-half with whipping cream
  • You can use whole sesame seeds as well, but they will need to be toasted and then ground

Sunday, August 10, 2014

Classic Waffles

Parmesan waffles with a side salad.

Classic Waffles
adapted from All Recipes

2 cups all-purpose flour
1/4 tsp salt
3 1/2 tsp baking powder
2 TBSP white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 tsp vanilla extract

  1. Mix flour, salt, baking powder, and sugar in a large bowl. Preheat waffle iron.
  2. In another bowl, beat eggs. Stir in milk, butter, and vanilla extract. Pour the milk into flour mixture. Beat until blended. It is okay if the batter is clumpy.
  3. Lightly grease waffle iron. Ladle in batter and cook until golden. 
  • It is not a very sweet or salty batter so the waffles can be made savory or sweet depending how on you choose to top it.
  • The waffle is fluffy and light. However, it is not very crispy.
  • Freeze leftovers in a ziploc bag for future snacks.


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