Panda Noir — Black Sesame Creami
The first time you serve black ice cream, someone at the table will refuse it — and then eat half the pint. Sesame is nutty like a good aged Comté but with drama. Buy paste with just one ingredient on the label: sesame. If it separates in the jar, stir it like you stir risotto: patiently, with respect.
Pinot Noir for the eyes, kurogoma for the soul.
Japanese kurogoma ice cream, vegan edition. Black sesame paste (black tahini) is about half fat, so it does double duty here: flavor AND part of the fat budget — the base is trimmed to compensate. Toast-deepened, slightly smoky, dramatically charcoal-grey. Western black tahini is thinner and more bitter than Japanese neri-goma; if yours tastes sharp, an extra teaspoon of agave rounds it off.
Nerd-check the numbers yourself: this mix is pre-loaded in the Eis-Labor — fat, sugar, solids and PAC all sit inside the vegan target windows.
Zutaten
Zubereitung
- 1
Soak: cover the cashews with just-boiled water, soak 20-30 minutes, drain and rinse.
- 2
Optional but worth it: toast 1 tbsp whole black sesame seeds in a dry pan until fragrant — reserve for serving.
- 3
Blend: cashews, soy milk, coconut cream, black sesame paste, sugar, agave, dextrose, xanthan and salt for 2-3 minutes until silky and an even deep grey.
- 4
Freeze: pour into the Ninja Creami pint only up to the MAX FILL line. Freeze with the lid OFF, dead FLAT on a level freezer shelf, for a full 24 hours.
- 5
Spin: if your freezer runs very cold, let the pint sit 5-10 minutes on the counter, then run the LITE ICE CREAM program.
- 6
Assess and re-spin: a crumbly first spin is normal for vegan bases. Add 1 tbsp soy milk, press RE-SPIN, repeat once more if needed until dense, glossy and creamy.
- 7
Serve scattered with the toasted sesame seeds. The grey-black scoop against a pale bowl is half the pleasure.
