Toasted Black Sesame Ice Cream (Printable)

Rich and creamy custard infused with toasted black sesame seeds for a unique nutty flavor.

# Ingredient List:

→ 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

# 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 just steaming, do not boil.
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 back of spoon (reaches 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, then cover and refrigerate at least 4 hours until very cold.
09 - Churn chilled mixture in ice cream maker according to manufacturer's instructions until soft-serve consistency forms.
10 - Transfer to freezer-safe container, cover, and freeze for at least 2 hours until firm enough to scoop.

# Expert Tips:

01 -
  • The toasted sesame flavor is unlike anything else in your dessert repertoire and will make you feel like youve discovered something secret
  • Its naturally gluten-free and the most elegant way to end a meal without spending hours in the kitchen
02 -
  • Tempering the eggs slowly is the most critical step if you rush this the eggs will scramble and ruin the entire custard base
  • The custard must be completely cold before churning otherwise it will not freeze properly in your ice cream maker
03 -
  • If you dont have an ice cream maker pour the mixture into a shallow pan and freeze whisking vigorously every 30 minutes until creamy
  • Roasting the sesame seeds a bit longer than you think necessary will give you a much more intense and complex final flavor

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