Serves  8
Preparation time 40 minutes, plus freezing time
Cooking time 10 minutes

• 150g (180ml) sugar
• 30ml cornflour
• 1 x 425g can coconut milk
• 50ml milk
• 250ml cream
• 1 large egg yolk
• 15ml black sesame-seed paste
• black gel food colouring
• toasted coconut flakes, to serve (optional)
• sugar cones, to serve (with paper covers)

1 Mix the sugar and cornflour together in a saucepan. Stir in the coconut milk gradually. Add the milk and cream. Stir over a medium heat until the mixture starts to thicken, then remove from the heat. This should take about 10 minutes.

2 Whisk the egg yolk until creamy, then stir some of the hot mixture into the egg. Stir the egg into the remaining hot mixture.

3 Remove the mixture from the heat and set aside to cool completely. Chill overnight.

4 Put into an ice-cream machine or freeze in a sealed container. Remove the ice cream from the ice-cream machine once it has thickened and transfer to a container. Divide the mixture in half and stir the black sesame paste and a few drops of black food colouring into one half. Freeze both mixtures until needed. If you don’t have an ice-cream machine, remove the container from the freezer as soon as the mixture begins to freeze and stir to break up the crystals. Repeat this two or three times.

5 Remove the ice cream from the freezer 5-10 minutes before you are ready to serve it. Serve it sprinkled with the reserved toasted sesame seeds or with coconut flakes.

Black sesame-seed paste
Toast 45ml black sesame seeds in a frying pan until they smell fragrant. Remove from the pan and set aside to cool. Reserve 15ml and grind the remaining seeds in a coffee grinder or a food processor. Once they are finely ground, add 30ml honey and blend to make a smooth paste.

Text and image: Ideas magazine