Toasted Black Sesame Ice Cream (Printable)

Rich, creamy ice cream infused with toasted black sesame seeds for a deep, nutty flavor profile.

# What you'll need:

→ 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

# Directions:

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 of sugar in medium saucepan. Heat over medium until just steaming, do not boil.
04 - Whisk egg yolks with remaining sugar and salt in separate bowl until pale and thick.
05 - Gradually pour hot milk mixture into yolks while whisking constantly to temper eggs.
06 - Return mixture to saucepan. Cook over low heat, stirring with wooden spoon until slightly thickened and coats back of spoon (about 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, 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.
10 - Transfer to freezer-safe container, cover, and freeze at least 2 hours until firm before serving.

# Expert Suggestions:

01 -
  • The toasted sesame flavor is sophisticated enough for dinner parties but comforting enough for a Tuesday night
  • The texture is impossibly creamy, like something you would order from a high-end shop but better
02 -
  • Do not rush the toasting step because properly toasted seeds are the foundation of the entire flavor profile
  • The custard must be completely cold before churning or the texture will never become properly creamy
03 -
  • Grind the sesame seeds while they are still slightly warm for the finest powder
  • Use a bowl of ice water nearby when tempering eggs in case you need to quickly cool the mixture

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