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Black Sesame Ice Cream
4.7 from 167 votes

Black Sesame Ice Cream

This Black Sesame Ice Cream blends toasted and ground black sesame seeds, honey, and black sesame paste into a rich custard base made with egg yolks, milk, and cream. The ice cream has a nutty, earthy flavor and smooth texture, achieved by slow cooking the custard to just the right thickness before chilling and freezing. Vanilla extract and a pinch of salt round out the flavor.

Prep Time
30 mins
Cook Time
15 mins
Additional Time
8 hrs
Total Time
8 hrs 45 mins
Servings: 2 QT
Calories: 1165 kcal
Course: Dessert
Cuisine: Japanese

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

    Cup of Yum
  1. Gather all the ingredients.
  2. 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.
  3. Grind 2 Tbsp toasted black sesame seeds very finely.
  4. Whisk ⅓ cup sugar and 3 large egg yolks together until pale yellow.
  5. Add in 2 Tbsp honey, the ground black sesame seeds, and 3 Tbsp black sesame paste. Whisk until well combined.
  6. 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.
  7. 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).
  8. Remove from heat and cool down the pot in a large bowl filled with iced water. Add 1 tsp pure vanilla extract.
  9. 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.
  10. Add the whipped cream into the cooled sesame mixture.
  11. Fold in but do not overmix it. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 2 QT

Amount Per Serving

Calories 1165

% 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.