Ice cream is so remarkable! It’s a blank slate for a skilled artist to create masterpieces for the masses to enjoy and marvel over. All you need is a good base recipe and quality ingredients, and the sky's the limit on what you can create. When I made ice cream more regularly in restaurants, I tried to push the boundaries from time to time, as that is a good way to learn and grow. I’ve created entire desserts based on an awesome ice cream flavor.
My recipe for toasted sesame ice cream is one I will never forget, as it’s probably one of the best ice creams I’ve ever made in my entire career. Who would ever think to put toasted sesame seeds into ice cream? I did, and I’m very glad I did. I liked watching the looks on people’s faces when they heard the words sesame ice cream — a slightly puzzled look would occur. After they tasted it — eyebrows raised, corners of the mouth begin to smile, eyes wide open — the usual reaction when someone thoroughly enjoys what they’ve just tasted.
Now, adding inclusions to ice cream is a great way to make awesome ice cream into a phenomenal one. I added Chinese 5-spice apple cider doughnut clusters. Oh yes... I did do that. Why not? Fun, delicious and show-stopping.
White Sesame Ice Cream with Apple Cider Doughnut Bites
- Large pot
- Rubber spatula
- Air-tight container
- Ice cream machine
- Sheet pan
- 4 ½ cups Whole Milk
- 1 ¼ cups Heavy Cream
- 1 cup Sugar
- 1 cup Dried Nonfat Milk Powder
- 3 tablespoons Trimoline or Corn Syrup
- 1 cup White Sesame Seeds
- 4 Chinese 5 Spiced Apple Cider Doughnuts crushed
- Preheat oven to 350°F
- Place sesame seeds on a parchment-lined sheet tray and toast in the oven. Be careful not to burn. Toast until deep golden brown and set aside to cool.
- In a large pot, combine the milk, heavy cream, sugar, milk powder, trimoline/corn syrup, and sesame seeds and whisk together.
- Bring to a slight boil. Remove from heat and pour into a container to cool completely, preferably overnight in the fridge. Leave the sesame seeds in the ice cream base.
- When completely cooled, strain out the sesame seeds and pour into an ice cream machine and spin according to the manufacturer’s instructions.
- After ice cream is done spinning, fold in the crushed 5-spiced apple cider doughnuts and freeze fully.
Keep ice cream in a sealed container to prevent freezer burn from occurring. Ice cream will keep for 2 weeks. Chef's Tip
Trimoline is a commercial anticrystallant inverted sugar. It helps prevent the formation of large ice crystals and promotes more evenly sized ice crystals for super-smooth ice cream. Trimoline is usually found in large quantities (15-pound buckets) for professional restaurants. Corn syrup is a good substitution that will achieve similar results.
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Jesse studied baking and pastry arts at Johnson & Wales University in Providence, Rhode Island. Jesse competed in the state competition for SkillsUSA. He won 1st place in commercial baking and placed 4th in the national competition. After graduation, Jesse moved to Boston and enrolled at the Culinary Institute of America in Hyde Park for another degree in baking and pastry arts. He was then offered the position of executive pastry chef at No.9 Park, one of the country’s most esteemed restaurants. After two years, Jesse started a business called Fedora Doughnuts, a specialty doughnut and coffee catering company.
If Mars was livable, and you accept a one-way ticket to host a party there, who would you invite (4 guests max), and what would you cook?
I would invite my mother because she birthed me and has ALWAYS supported me throughout my life and career. I would invite Jeff Goldblum, a handsome, suave, slender gentleman (like myself), and a great conversationalist. He would make dining interesting. Dominique Ansel: a visionary pastry chef. I would LOVE to pick his mind about innovation and creativity. Lastly, I would invite my mentor and godmother, Darcy Sala. She taught me everything I know about food and hospitality. I wouldn’t be where I am today in my career without her. I would cook the cuisine I love most: Carolina BBQ! Ribs, brisket, cornbread, slaw, smoked sausage.
Do you have any ridiculous goals in life?
Apart from being a pastry chef, I am also an avid real estate investor. So, I suppose a “ridiculous goal” would be to own 1000 rental properties across the United States, but I’m in no rush… at least before I retire.
What’s your favorite food holiday?
National Croissant Day!