Sharon Louise Crayton’s One Taste is a cross between a meditation manual, a travel guide to the world, and a cookbook. See the the Books in Brief section in the January 2009 issue of Shambhala Sun for more details on this treat of a read. But for now, here is the recipe from One Taste that I personally find the most tempting:
Black Sesame Ice Cream
Ingredients
- 1 cup (150 g) black sesame seeds
- 1 3/4 cups (300 ml) whole milk
- 1 cup (225 g) granulated sugar
- 1 large organic egg
- 1 rounded tablespoon peanut butter
- 1/2 teaspoon vanilla extract
- 1 3/4 cups (400 ml) heavy cream
Method
- Roast sesame seeds in a dry skillet over medium heat, covered, until the pop.
- Grind sesame seeds with a mortar and pestle or in coffee grinder until powdered.
- Blend sesame-seed powder, milk, sugar, egg, peanut butter, and vanilla in an electric blender or food processor until smooth.
- Add heavy cream and blend one more minute.
- Refrigerate 12 hours or overnight.
- Churn in an electric ice-cream maker 20-25 minutes or until ice-cream consistency. Freeze until ready to serve.
