If my wallet and waistline permitted, I’d be at Cloud 10 Creamery every day and twice on weekends. Between the Cloud 10 banana split in all its Nutella-dusted, bruleed-banana glory, specialty items like the peanut butter and jelly ice cream sandwich with perfect rounds of shortbread, and constantly rotating flavors, I’m completely and utterly smitten.

I’m always mesmerized by the sheer creativity of the ice cream flavors on display—I can never settle on just one. Recently, I tried the sesame oil ice cream with milk chocolate (split with a scoop of the prickly pear with balsamic vinegar, of course). The intensely velvety consistency and a lusciously toasty, slightly savory flavor haunted me for days afterwards.

Luckily, re-creating it at home was a fairly simple task: I subbed in sesame oil for olive oil in a simple olive oil ice cream. After a drizzle of milk chocolate and a few hours of freezing, I had a freezer-full of gourmet ice cream—just enough to sate my cravings until my next visit. 

Sesame Oil & Milk Chocolate Ice Cream


1 ¾ cups whole milk
¼ cup heavy cream
¼ teaspoon salt
½ cup sugar + 1 tablespoon sugar
4 large egg yolks
¼ cup sesame oil
1 cup high-quality milk chocolate, chopped


Prepare an ice bath in the sink.

Whisk together milk, cream, salt and sugar in a medium pot over medium heat until sugar dissolves. When the mixture just barely starts to steam and tiny bubbles form, remove from heat.

In a separate bowl, whisk together egg yolks and one tablespoon sugar until pale. Very slowly, drizzle in ½ cup of the hot milk mixture into the yolks while whisking constantly. Then whisk the yolk mixture back into the remaining milk mixture. Cook over medium heat, whisking constantly, for 2-3 minutes, until mixture thickens slightly. Turn off heat and strain mixture through a fine mesh sieve into another bowl. Whisk in the sesame oil. Place the mixture in the ice bath, stirring occasionally, for about 20 minutes. Move to refrigerator and chill in a covered container for at least one hour, or up to three days.

Freeze the thoroughly chilled mixture as directed in an ice cream maker. While ice cream is churning, microwave the milk chocolate for one minute. Stir thoroughly and continue microwaving in 30-second increments until fully melted.

Once frozen, the ice cream will still be rather soft. Working quickly, scoop ice cream a scoop or two at a time into a freezer-safe container. Use a spoon to drizzle milk chocolate in thin ribbons over the ice cream. Add another scoop or two and drizzle more chocolate. Repeat until all ice cream is used up.

Erika Kwee


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