Black Sesame Ice Cream
This homemade black sesame ice cream is a creamy, indulgent treat with a rich, nutty flavor that combines the distinct taste of black sesame with the smoothness of traditional ice cream. It’s an exotic dessert that’s easy to make and perfect for anyone looking to explore unique flavors in the kitchen. Whether you're making it for a special occasion or just because, this black sesame ice cream will surely be a hit!
Equipment
- Ice Cream Maker – 1 unit
- Food Processor or Blender (1 unit)
- Saucepan - 1 unit
- Mixing Bowls – 2-3 units
- Whisk: 1 unit
- Measuring Cups & Spoons (1 set)
- Airtight Container (1 unit for storage)
Ingredients
- 1/2 cup 120 ml Black Sesame Paste (or ground toasted black sesame seeds)
- 1 1/2 cups 360 ml Whole Milk
- 1 1/2 cups 360 ml Heavy Cream
- 3/4 cup 150 g Granulated Sugar
- **5 Egg Yolks
- 1 tsp Vanilla Extract optional
- Pinch of Salt optional
Instructions
Toast the Black Sesame Seeds: (If using whole sesame seeds)
- In a dry skillet, toast the black sesame seeds over medium heat, stirring frequently for 3–5 minutes until they’re fragrant and slightly darker. Allow to cool before grinding.
- Grind the seeds into a smooth paste using a food processor or blender. Add a teaspoon of neutral oil (optional) if the paste is too thick.
Prepare the Custard Base:
- In a saucepan, combine the milk and heavy cream. Heat over medium heat until it just begins to simmer (do not boil).
- While the milk mixture is heating, whisk together the egg yolks and granulated sugar in a separate bowl until the mixture is pale and fluffy.
- Gradually pour a small amount of the hot milk mixture into the egg yolks to temper them. Stir constantly to prevent the eggs from curdling.
- Slowly add the egg yolk mixture back into the saucepan with the remaining milk and cream, stirring constantly. Cook over low heat for 5–8 minutes until the custard thickens enough to coat the back of a spoon. Be careful not to let the mixture boil.
- Remove from heat and allow to cool slightly.
Mix Black Sesame Paste:
- Stir the black sesame paste into the custard base until fully combined. Taste and adjust sweetness, if desired.
Churn the Ice Cream:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–30 minutes).
Freeze and Serve:
- Once the ice cream reaches soft-serve consistency, transfer it to an airtight container. Freeze for 4–6 hours or overnight to firm up.
- When ready to serve, let the ice cream soften slightly at room temperature for easier scooping.
Enjoy:
- Serve in bowls or cones and enjoy your homemade black sesame ice cream!
Notes
- Adjusting the Sweetness: If you prefer a less sweet ice cream, reduce the sugar to 1/2 cup or adjust to your taste preferences.
- Vegan Option: For a dairy-free version, substitute the milk and cream with coconut milk or almond milk, and replace the egg yolks with cornstarch or arrowroot powder for thickening.
- Storage: Homemade black sesame ice cream can be stored in an airtight container in the freezer for up to 2–3 weeks. Make sure to let it sit at room temperature for a few minutes before serving to allow it to soften.
- For a Stronger Sesame Flavor: Feel free to add more black sesame paste or increase the amount of toasted sesame seeds to suit your taste.
- Texture Tip: To keep the ice cream from becoming icy, stir it every 30 minutes during the freezing process, especially if you don’t have an ice cream maker.