Black Sesame Ice Cream
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4.7
294 reviews
Excellent
Black Sesame Ice Cream
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Creamy, nutty, sweet, and somewhat savory, this homemade Black Sesame Ice Cream has got it all! Enjoy the unique flavor of Japanese ice cream at home with my easy recipe.
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Ingredients
- 2 Tbsp toasted black sesame seeds
- 1⅔ cups whole milk
- ⅓ cup sugar
- 3 large egg yolks
- 2 Tbsp honey
- 3 Tbsp black sesame paste (or learn How to Make Black Sesame Paste from scratch)
- 1 tsp pure vanilla extract
- 200 ml heavy (whipping) cream (¾ cup + 4 tsp)
- ⅛ tsp Diamond Crystal kosher salt
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Instructions
- Gather all the ingredients.
- If the black sesame seeds are not roasted yet, put the sesame in a (nonstick) frying pan over medium heat and stir until they start popping. They will release a nutty aroma. Remove from the heat and cool.
- Grind 2 Tbsp toasted black sesame seeds very finely.
- Whisk ⅓ cup sugar and 3 large egg yolks together until pale yellow.
- Add in 2 Tbsp honey, the ground black sesame seeds, and 3 Tbsp black sesame paste. Whisk until well combined.
- Microwave 1⅔ cups whole milk until hot throughout (or bring it to simmer in a small pot) and add to the sesame mixture in a slow stream. Mix at low speed for 30 seconds.
- Transfer the mixture into the small pot. Heat the mixture over medium-low heat, stirring constantly, until the custard thickens and reaches around 176ºF (80ºC). Don’t exceed 181ºF (83ºC) since the egg yolk will cook. To avoid salmonella, the egg must be cooked for at least 1 minute over 167ºF (75ºC).
- Remove from heat and cool down the pot in a large bowl filled with iced water. Add 1 tsp pure vanilla extract.
- Clean the stand mixer bowl and now whisk together 200 ml heavy (whipping) cream (¾ cup + 4 tsp) and ⅛ tsp Diamond Crystal kosher salt until peaks form.
- Add the whipped cream into the cooled sesame mixture.
- Fold in but do not overmix it. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
- Process the mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Transfer the ice cream to an airtight container and freeze it for several hours before serving.
- If you are not going to use an ice cream maker, then transfer the mixture to a container and put it in a freezer. Stir every few hours (3–4 times) to break up the ice crystals until it’s completely frozen.
Notes
- The recipe is adapted from a Japanese blog bonappetit.
Nutrition Information
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Serving
1QT
Calories
1165kcal
(58%)
Carbohydrates
89g
(30%)
Protein
23g
(46%)
Fat
83g
(128%)
Saturated Fat
38g
(190%)
Polyunsaturated Fat
13g
Monounsaturated Fat
27g
Cholesterol
558mg
(186%)
Sodium
280mg
(12%)
Potassium
677mg
(19%)
Fiber
3g
(12%)
Sugar
77g
(154%)
Vitamin A
2682IU
(54%)
Vitamin C
2mg
(2%)
Calcium
564mg
(56%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2QT
Amount Per Serving
Calories 1165 kcal
% Daily Value*
| Serving | 1QT | |
| Calories | 1165kcal | 58% |
| Carbohydrates | 89g | 30% |
| Protein | 23g | 46% |
| Fat | 83g | 128% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 558mg | 186% |
| Sodium | 280mg | 12% |
| Potassium | 677mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 77g | 154% |
| Vitamin A | 2682IU | 54% |
| Vitamin C | 2mg | 2% |
| Calcium | 564mg | 56% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
294 reviews
Excellent
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