SPINACH AND SIMSIM

Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until golden and fragrant. Remove from heat immediately and allow to cool completely.

Transfer the toasted sesame seeds to a blender or food processor and grind into a smooth, fine paste, adding a small splash of water if needed to help the mixture blend evenly.

Wash and blanch the fresh spinach leaves in boiling water for one minute, then immediately transfer to an ice bath to preserve the vibrant green color.

Drain the cooled spinach thoroughly, squeezing out all excess water, then blend it into a smooth, uniform purée.

Gently melt the butter in a saucepan over low heat, then stir in the sesame seed paste and spinach purée along with the measured water until the mixture is fully combined and smooth.

Remove the mixture from heat and allow it to cool to room temperature, then transfer to a shallow freezer-safe container.

Place the container in the freezer, and every 30 minutes for the first 2 hours, stir and scrape the mixture vigorously with a fork to break up ice crystals and develop a creamy gelato-like texture.

Once the dessert has reached a firm, scoopable consistency, cover tightly and freeze for at least one additional hour before serving in chilled bowls.