Fritter & Loaf has been annoying me lately. And it’s not even the dismal half-year intervals between posts.
What’s niggling at my conscience at this particularly moment, is our page’s now somewhat problematic name. Fritter & Loaf was born as a place where Seb and I could document our love of food (with unspoken hopes of high-profile magazine features and snazzy dinner invitations – neither of which would ever transpire), but has somehow evolved over time into everything but…
Of course, there are reasons for this. Well, one reason. Mainly. Our move to Germany was entirely unforeseen at the time – and the gradual metamorphosis of Fritter & Loaf into our make-shift travel diary is, I suppose, quite understandable.
But that’s not good enough. I’m on a mission now: food WILL return to Fritter & Loaf.
The funny part about all this is that I actually cook these days. Not the occasional bowl of pasta on the weekend like back in 2014. Oh no. Leaving home meant leaving many things behind, and one of those was the delight and convenience of my beloved mama’s cooking. I had to learn fast. And learn fast I did. Which finally brings me the point where I now have a repertoire of my own foolproof favourites. Culinary creations so delicious, it would be a shame not to share them… or at least archive them for my own future reference.
So, with that in mind, I’ve decided to kick off with this easy ice cream recipe stolen from Woolworths. I would also like to apologise in advance for the slightly unappetising photography: it was 35℃, the ice cream melted in literally five seconds and neither of could be bothered to shoot it again.
Anyway. This sesame ice cream is excellent, not only because summer is in full swing here in Germany and you only need four ingredients, but also because it’s genuinely one of the most sensational things that I and my trusty circle of guinea pigs have ever eaten. I’m not kidding. Not a single person who gave this a try could deny its unparalleled deliciousness, and to this day I have never received more requests for a single recipe. So without any further ado…
WHAT YOU NEED:
- 100g sesame seeds, black or golden. Black looks prettier, although the texture is a lot…grittier?
- 3tbs sugar
- 1 x 385g can *sweetened* condensed milk (in Germany, you’ll find this in the Russian section of Rewe or in Indian supermarkets)
- 3 cups thick cream
WHAT YOU NEED TO DO:
- Toast the sesame seeds in a pan for a few minutes, until they start smelling nice and toasty.
- Next, put the sesame seeds and sugar into a blender and blitz until they resemble a rough paste. My blender didn’t get it quite as fine as I would like, so you might need to bring in your pestle and mortar for backup at this point.
- Whip the cream.
- Fold the condensed milk and sesame paste into the whipped cream.
- Pour into an ice cream machine and churn until smooth and frozen.
- If, like me, you have no ice cream machine – don’t worry. Just pour into an airtight tupperware and pop in the freezer, stirring gently every hour or so to prevent crystals.
And that’s it. Done! Delicious on its own, and even more delicious on your own. Late at night. In the kitchen. Spooning it straight out of the tub.
I won’t tell if you don’t..