Toasted Black Sesame Ice Cream (Printable)

Rich, creamy custard infused with toasted black sesame for a uniquely nutty frozen dessert with elegant Asian-inspired flavors.

# 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

# Directions:

01 - Toast black sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant. Remove from heat and let 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, without boiling.
04 - Whisk egg yolks with remaining sugar and salt in a separate bowl until pale and thick.
05 - Gradually pour hot milk mixture into yolks while whisking constantly to temper the eggs.
06 - Return mixture to saucepan. Cook over low heat, stirring with wooden spoon until slightly thickened and coats the back of spoon (approximately 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, cover, and refrigerate at least 4 hours until very cold.
09 - Churn chilled mixture in ice cream maker according to manufacturer instructions.
10 - Transfer to freezer-safe container, cover, and freeze at least 2 hours until firm.

# Expert Advice:

01 -
  • The flavor is sophisticated but the process is surprisingly straightforward
  • Black sesame creates this gorgeous gray-purple color that looks stunning in any bowl
  • It freezes creamier than most homemade ice creams Ive tried
02 -
  • The custard must be completely cold before churning or the texture will be icy
  • Do not rush the toasting step, that is where all the deep flavor develops
  • If your custard curdles slightly, straining it usually fixes the problem
03 -
  • Grind the sesame seeds in small batches for the finest, smoothest paste
  • A dab of extra sesame paste swirled in before freezing creates gorgeous ribbons

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