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Continued: Recipes: black-themed Halloween party

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  • Last update: October 23, 2013 - 2:04 PM

BLACK SESAME SEED ICE CREAM

Serves 6.

Note: You will need an ice cream maker for this recipe from Ying Chang Compestine’s “Cooking With an Asian Accent” (Knopf, $29.99), to be published in January.

• 1 c. black sesame seeds

2 c. soy creamer or heavy cream

• 1 c. vanilla soy milk

• 1 c. honey

• Fresh mint leaves

Directions

Toast sesame seeds in a dry skillet over medium heat, 3 to 5 minutes. (You may need to toast them in batches.) Put seeds in a blender with soy creamer or heavy cream, soy milk and honey. Blend on high speed until smooth, about 2 minutes.

Transfer the mixture to an ice cream maker. Freeze according to the manufacturer’s instructions. Serve garnished with fresh mint leaves.

Nutrition information per serving:

Calories 435 Fat 22 g Sodium 28 mg Saturated fat 4 g

Carbohydrates 61 g Calcium 31 mg

Protein 7 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 4 other carb, 1 high-fat meat, 3 fat.

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