Toasted Black Sesame Ice Cream (Printable Version)

Creamy ice cream infused with toasted black sesame seeds for a rich, nutty flavor. A unique Asian-inspired twist on classic frozen desserts.

# 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

# 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, being careful not to boil.
04 - Whisk egg yolks with remaining sugar and salt in a separate bowl until mixture becomes pale and thickened.
05 - Gradually pour hot milk mixture into yolks while whisking constantly to prevent curdling and temper the eggs.
06 - Return mixture to saucepan and cook over low heat, stirring with wooden spoon until thickened and coats back of spoon (approximately 175°F).
07 - Remove from heat and stir in black sesame paste with vanilla extract, mixing until completely smooth and fully incorporated.
08 - Strain custard through fine sieve into clean bowl. Cool to room temperature, cover, and refrigerate for at least 4 hours until thoroughly chilled.
09 - Churn chilled mixture in ice cream maker according to manufacturer's instructions until reaching soft-serve consistency.
10 - Transfer churned ice cream to freezer-safe container, cover tightly, and freeze for minimum 2 hours until firm enough to scoop.

# Expert Advice:

01 -
  • The nutty, earthy flavor cuts through sweetness beautifully
  • The dramatic gray color looks stunning in any bowl
  • It keeps perfectly for weeks and tastes even better after a few days
02 -
  • Overheating the custard will cause scrambling, so keep the heat gentle and stir constantly
  • The sesame paste must be completely smooth or you will have gritty ice cream
  • Cold churn time is nonnegotiable for the creamiest texture
03 -
  • Grind the sesame seeds in short bursts to avoid turning the mixture into sesame butter
  • Temper the eggs very slowly, whisking constantly to prevent scrambled bits

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