Black Sesame Ice Cream

• 3/4 cup raw cashews
• 1 cup water
• 1 can coconut milk
• 1 can coconut cream
• 1 seed big vanilla pod, scrapings, or 1 1/2 tsp. vanilla paste
• 1/2 cup tahini paste black
• 1/2 cup agave syrup or just over

1. Freeze the bowl of your once cream maker well in advance- as per machine instructions. Most explain that the ice cream maker bowl needs to sit in the freezer for about 16 - 24 hours.... Hence the long preparation time on this recipe.neave the bowl in the freezer right up until you actually need to use it.
2. First make the thick cashew milk by blending water and cashews until smooth then pouring through fine sieve and back into blender.
3. Next add all other ingredients and blend till super smooth.
4. Then assemble your ice cream maker, turn it on ... and slowly pour the blended mixture into the ice cream maker. nhere will most likely be some mixture left over after you pour into ice cream machine. I usually only fill my machine 3/4 full as towards the end it expands.
5. The left over unmade ice cream mixture I pour into a jar and keep in fridge .. It goes well added to smoothies or poured over other desserts and meals.
6. Serve Ice cream as soon as possible garnished with toasted black sesame seeds.
7. Ice cream is stored in the freezer in a freezer-safe container. And is taken out approx. 20 min.s before serving to allow it to soften enough to be able to spoon out. Also running the serving scoop under hot water will help.

cashews, water, coconut milk, coconut cream, vanilla pod, tahini paste black, syrup

Taken from www.yummly.com/recipe/Black-Sesame-Ice-Cream-1281983 (may not work)