Toasted Black Sesame Ice Cream (Print View)

Rich, creamy custard infused with toasted black sesame seeds for a uniquely nutty frozen dessert experience.

# What You'll Need:

→ Black Sesame Paste

01 - 1/2 cup black sesame seeds
02 - 2 tbsp honey
03 - 1 tbsp neutral oil (grapeseed or sunflower)

→ Ice Cream Base

04 - 1 2/3 cups whole milk
05 - 1 cup heavy cream
06 - 2/3 cup granulated sugar
07 - 4 large egg yolks
08 - 1/4 tsp fine sea salt
09 - 1 tsp pure vanilla extract

# Step-by-Step Directions:

01 - Heat black sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant. Remove from heat and allow to cool completely.
02 - Grind cooled seeds in a food processor or spice grinder until fine powder forms. Add honey and oil, blending until smooth paste develops. Set aside.
03 - Combine milk, cream, and half the sugar in a medium saucepan. Heat over medium until just steaming, avoiding boiling.
04 - In a separate bowl, whisk egg yolks with remaining sugar and salt until pale and thickened.
05 - Gradually pour hot milk mixture into yolks while whisking constantly to temper eggs without curdling.
06 - Return mixture to saucepan. Cook over low heat, stirring with wooden spoon until slightly thickened and coating back of spoon (175°F).
07 - Remove from heat. Stir in black sesame paste and vanilla extract, mixing until completely smooth.
08 - Strain custard through fine sieve into clean bowl. Cool to room temperature, then cover and refrigerate at least 4 hours until very cold.
09 - Process chilled mixture in ice cream maker according to manufacturer instructions until desired consistency.
10 - Transfer to freezer-safe container, cover, and freeze at least 2 hours until firm enough to scoop.

# Expert Suggestions:

01 -
  • The toasted black sesame creates this incredibly deep earthy flavor that you just cannot find in any other dessert
  • Its the perfect conversation starter at dinner parties because nobody expects ice cream to taste this sophisticated
02 -
  • Do not skip the straining step because any bits of egg yolk will ruin the smooth texture
  • The custard must be completely cold before churning or it will not freeze properly
03 -
  • Swirl in extra black sesame paste before freezing for gorgeous marble effect
  • Sprinkle toasted seeds on top just before serving for extra crunch

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