Black Sesame Seed Ice Cream
This Black Sesame Seed Ice Cream is a rich, nutty, and creamy dessert with a deep, roasted sesame flavor. Perfect for those who love bold and sophisticated flavors, this homemade treat is smooth, luscious, and naturally colored by toasted black sesame seeds. With simple ingredients and easy-to-follow steps, you can create a gourmet-quality ice cream right in your own kitchen.
Equipment
- 1 Small skillet (for toasting sesame seeds)
- 1 Blender, spice grinder, or food processor (for grinding sesame seeds)
- 1 medium saucepan
- (1) Whisk
- 1 Fine-mesh sieve (for straining the mixture)
- 1 large mixing bowl
- 1 ice cream maker (optional)
- 1 Freezer-safe airtight container
- (1) Rubber spatula
Ingredients
Main Ingredients
- ½ cup 60g black sesame seeds (toasted and ground)
- 1 cup 240ml whole milk
- ½ cup 100g granulated sugar
- 3 large egg yolks
- 1 cup 240ml heavy cream
- 1 teaspoon 5ml vanilla extract
- ¼ teaspoon salt
Optional Additions & Variations
- 1 tablespoon honey or maple syrup for extra sweetness
- ½ teaspoon matcha powder for a matcha-sesame fusion
- ¼ cup white chocolate chips or crushed nuts for texture
Instructions
Step 1: Toast & Grind the Black Sesame Seeds
- In a dry skillet over medium heat, toast the black sesame seeds for 3–5 minutes, stirring frequently until fragrant. Be careful not to burn them.
- Transfer the toasted seeds to a blender, spice grinder, or food processor and grind them into a fine powder or paste. Set aside.
Step 2: Prepare the Ice Cream Base
- In a medium saucepan, heat the whole milk and sugar over low heat. Stir until the sugar dissolves completely.
- Add the ground black sesame seeds and whisk until fully incorporated. Continue warming the mixture, but do not let it boil.
Step 3: Temper the Egg Yolks
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly pour a ladle of the warm sesame milk mixture into the egg yolks, whisking constantly to prevent curdling.
- Pour the tempered egg mixture back into the saucepan, stirring continuously.
Step 4: Cook the Custard & Chill
- Continue cooking over low-medium heat, stirring constantly, until the mixture thickens slightly (about 5–7 minutes).The mixture should coat the back of a spoon.
- Remove from heat and stir in the heavy cream, vanilla extract, and salt.
- Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
- Cover and refrigerate for at least 4 hours or overnight.
Step 5: Churn & Freeze
With an Ice Cream Maker:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (20–25 minutes).
- Transfer to an airtight container and freeze for at least 2–4 hours before serving.
Without an Ice Cream Maker:
- Pour the mixture into a freezer-safe container and freeze.
- Stir the mixture every 30 minutes for the first 4–5 hours to break up ice crystals.
- Freeze for at least 2–4 hours before serving.
Step 6: Serve & Enjoy!
- Let the ice cream sit at room temperature for 5 minutes before scooping for the best texture. Serve in a bowl or cone and enjoy!
Notes
- Toasting the sesame seeds enhances their nutty flavor, so don’t skip this step!
- For a smoother texture, grind the seeds as finely as possible and strain the mixture before chilling.
- Want a stronger sesame flavor? Increase the black sesame seeds to ¾ cup.
- For a dairy-free version, substitute full-fat coconut milk for both the whole milk and heavy cream.
- Store properly: Homemade ice cream lasts up to 2–3 weeks in an airtight container in the freezer.