Black Sesame Seed Ice Cream
1 cup black sesame seeds
2 cups soy creamer or heavy cream
1 cup vanilla soy milk
1 cup creamed hazelnut honey or regular honey
Fresh mint leaves, garnish
1. Toast black sesame seeds in a dry skillet over medium heat for 3 to 5 minutes. (You may need to toast them in batches.)
2. Put seeds in a blender with the soy creamer, soy milk and honey. Blend on high speed until smooth, about 2 minutes.
3. Transfer the mixture to an ice cream maker. Freeze according to the manufacturer's instructions. Serve garnished with fresh mint.
-- Ying Chang Compestine, "Cooking With an Asian Accent," due out from Knopf in January