Description
This creamy black sesame ice cream is rich, nutty, and Japanese-inspired, with a deep roasted flavor and a silky custard base. Toasted black sesame seeds are blended into a paste, whisked into cream and egg yolks, then churned into a smooth, scoopable homemade ice cream.
Ingredients
1/2 cup (about 70 g) black sesame seeds, untoasted
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
3/4 cup (150 g) granulated sugar
2 tablespoons light or dark brown sugar
5 large egg yolks
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Optional: 1–2 tablespoons honey or maple syrup, to taste
Optional: 1–2 tablespoons additional toasted black sesame seeds, for garnish
Instructions
Add the black sesame seeds to a dry skillet over medium-low heat.
Toast the seeds for 4–6 minutes, stirring frequently, until they smell nutty and a few begin to pop. Do not let them burn.
Immediately transfer the toasted sesame seeds to a plate and let them cool completely to room temperature.
Add the cooled toasted sesame seeds to a high-speed blender or food processor.
Pulse until the seeds break down into a fine powder, then continue processing until they release their oils and form a thick paste.
Stop and scrape down the sides as needed. For a smoother paste, blend in 1–2 tablespoons of the measured heavy cream.
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, brown sugar, and salt.
Warm the mixture over medium heat, stirring often, until the sugar dissolves and the mixture is hot but not boiling.
In a heatproof bowl, whisk the egg yolks until slightly thickened.
Slowly drizzle about 1 cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan.
Cook over low to medium-low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of a spoon. The temperature should be about 170–175°F.
Do not let the custard boil.
Remove the saucepan from the heat and whisk in the black sesame paste and vanilla extract until fully combined.
Taste and adjust sweetness with honey or maple syrup if desired.
For an ultra-smooth texture, strain the custard through a fine-mesh sieve.
Cover the custard and chill in the refrigerator for at least 4 hours, or overnight, until completely cold.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches soft-serve consistency.
Transfer the ice cream to a freezer-safe container.
Sprinkle with extra toasted black sesame seeds if desired.
Cover and freeze for 4–6 hours, or until firm enough to scoop.
Let the ice cream sit at room temperature for 10–15 minutes before serving for the best texture.
Notes
Do not over-toast the black sesame seeds. Burnt sesame seeds taste bitter and can overpower the ice cream.
Let the toasted seeds cool before blending. Warm seeds can make the paste oily.
Temper the egg yolks slowly to prevent scrambling.
Cook the custard gently and do not let it boil.
Strain the custard if you see any small curds or want an extra-smooth texture.
Chill the custard completely before churning. A warm base can create icy or grainy ice cream.
For a no-churn version, pour the chilled base into a shallow freezer-safe dish and freeze for 3–4 hours, stirring vigorously every 30–45 minutes to break up ice crystals.
Store in an airtight container in the freezer for up to 2 weeks.
Press parchment paper or plastic wrap directly onto the surface to help prevent ice crystals.
For the creamiest texture and strongest sesame flavor, enjoy within 3–5 days.
nutrition:
servingSize: “1 serving”,
calories: “310”,
sugar: “22 g”,
sodium: “95 mg”,
fat: “23 g”,
saturatedFat: “12 g”,
unsaturatedFat: “9 g”,
transFat: “0 g”,
carbohydrates: “25 g”,
fiber: “2 g”,
protein: “5 g”,
cholesterol: “185 mg”
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Japanese-Inspired