Toasted Black Sesame Ice Cream (Printable Format)
A rich and creamy frozen dessert featuring the deep, nutty essence of toasted black sesame seeds blended into a smooth vanilla custard base.
# What You Need:
→ Black Sesame Paste
01 - 1/2 cup black sesame seeds
02 - 2 tablespoons honey
03 - 1 tablespoon 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 teaspoon fine sea salt
09 - 1 teaspoon pure vanilla extract
# How-To Steps:
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 steaming, being careful not to boil.
04 - In a separate bowl, whisk egg yolks with remaining sugar and salt until mixture becomes pale and thickened.
05 - Gradually pour hot milk mixture into yolks while whisking constantly to prevent curdling.
06 - Return mixture to saucepan. Cook over low heat, stirring with wooden spoon until slightly thickened and coats back of spoon (approximately 175°F).
07 - Remove from heat. Stir in black sesame paste and vanilla extract, mixing until completely smooth and uniform.
08 - Strain custard through fine sieve into clean bowl. Cool to room temperature, cover, and refrigerate for minimum 4 hours until thoroughly chilled.
09 - Process chilled mixture in ice cream maker according to manufacturer's instructions until soft-serve consistency is achieved.
10 - Transfer churned ice cream to freezer-safe container. Cover and freeze for at least 2 hours until firm enough to scoop.
# Expert Suggestions:
01 -
- The way the toasted sesame flavor hits you is completely unlike any dessert youve had before, almost savory yet deeply satisfying
- This recipe creates the creamiest texture that rivals any premium ice cream shop, but you control exactly what goes into it
02 -
- I once skipped straining the custard and ended up with tiny bits of cooked egg throughout, which was disappointing after all that work
- The mixture must be thoroughly chilled before churning, or you will end up with icy crystals instead of that creamy texture we are after
03 -
- Double the black sesame paste and keep the extra in your refrigerator, it is amazing swirled into yogurt or spread on toast
- Roasting your sesame seeds a bit darker than you think necessary gives you that deeply intense flavor that makes this recipe memorable