Black Sesame Ice Cream
User Reviews
4.7
Black Sesame Ice Cream
Description
Black Sesame Ice Cream uses toasted black sesame seeds ground finely and combined with black sesame paste and honey to create a deeply nutty and slightly sweet flavor profile. The base is a traditional custard made by whisking egg yolks with sugar and slowly incorporating warm milk, then cooking gently until thickened. This careful cooking ensures a creamy, smooth ice cream base without overcooking the eggs.
Vanilla extract adds a subtle background note, while cream enriches the texture and salt enhances the nutty flavors. The toasting of sesame seeds before grinding releases their oils and aroma, giving this ice cream its characteristic depth. Served chilled, it offers a unique, silky dessert experience with the distinctive taste of black sesame.
Careful temperature control during cooking avoids overcooking the custard. Using honey alongside sugar balances sweetness and complements the sesame flavor. The ice cream base must be cooled thoroughly before freezing for best texture.
Ingredients
- 2 Tbsp black sesame seeds toasted
- 1⅔ cups milk whole
- ⅓ cup sugar
- 3 egg large yolks
- 2 Tbsp honey
- 3 Tbsp black sesame paste (or learn How to Make Black Sesame Paste from scratch)
- 1 tsp vanilla extract pure
- 200 ml heavy cream ¾ cup + 4 tsp, whipping
- ⅛ tsp kosher salt Diamond Crystal brand
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
- Toast the black sesame seeds until they pop and aroma develops before grinding to enhance flavor.
- Cook the custard carefully to about 176ºF (80ºC) to thicken without curdling the eggs.
- Use honey and vanilla extract to balance and deepen sweetness and flavor.
- Cool the custard completely before freezing to ensure smooth ice cream texture.
- This recipe is adapted from a Japanese blog bonappetit for authentic flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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