Black Sesame Ice Cream

In a small saucepan, bring the black sesame, butter, and water to a boil over high heat, stirring constantly

Reduce the heat and let simmer for 4 minutes. Reserve

In a medium-sized bowl, place the egg yolks over low heat in a water bath

Beat with an electric whisk until they thicken and cover the sides of a spoon completely

Remove the saucepan from the heat and add the rum

Place it over a basin filled with ice and water and let cool, stirring occasionally

In a large bowl, combine the egg yolks with the black sesame mixture, stirring to form a smooth mixture

In a blender, beat the cream until stiff peaks form

Add the cream to the egg yolk mixture and stir gently

Beat the whites in a snow-like consistency and add them to the mixture, stirring carefully

Pour into a decorative mold with a capacity of 1.5 liters and place it in the freezer or refrigerator for at least one day or six hours

Remove from the freezer and let sit at room temperature for 15 minutes before unmolding

Serve immediately

325 calories per serving

Note: You can replace fresh cream with one can of cream without serum

In this case, use it without whipping.