Method

Ice Cream

Bring the cream, milk and salt to a boil in a large saucepan and then remove from the heat.

Place the castor sugar, mint leaves and matcha in the bowl of a food processor and whizz until the mint leaves are finely chopped.

Whisk together the eggs and matcha mixture in a bowl. Add 1 cup of the hot cream mixture to the matcha egg mixture, whisking vigorously to prevent curdling. Whisk into the remaining cream mixture and return to the saucepan to cook over a low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of spoon. Do not let it boil.

Allow the mixture to cool completely and then pour the custard through a fine sieve into a metal bowl. Place in the fridge for 1 hour.

Place the sesame seeds in a dry pan. Toast the seeds for 3-4 minutes until the seeds start to crackle, shaking the pan frequently. Let the seeds cool.

Churn the ice cream mixture in an ice cream maker, and once churned swirl in the toasted sesame seeds. Transfer the ice cream to an airtight container and place into the freezer to harden.

Black Sesame Seed Praline

Put the oven on to grill.

Combine the castor sugar and sesame seeds and then sprinkle over a baking tray lined with foil. Place under the grill for about 3 minutes until the sugar had caramelised, but watch it carefully to ensure that it doesn’t burn.

Remove from the foil and serve the praline with the black sesame ice cream.