Toasted Black Sesame Ice Cream

The first time I encountered black sesame ice cream was at a tiny Japanese dessert shop in San Francisco. One spoonful of that striking grey cream and I was completely captivated by the earthy, nutty complexity that nothing else quite matches. I spent the next three years experimenting with different ratios and toasting techniques until I finally cracked the code for that perfect balance of bitter and sweet. Now it has become the most requested flavor at every dinner party I host.

Last summer, I made this for my sister who usually avoids anything adventurous in the dessert department. She took one skeptical bite, paused for a long moment, and then immediately asked for the recipe before even finishing her scoop. Now she texts me every time she tries a new dessert place, reporting back whether their black sesame version can compete with this homemade one. It has become our little bonding ritual across state lines.

Ingredients

• 80 g black sesame seeds: Toast these until they are really fragrant and starting to smoke slightly, that is when the nutty oils truly release and transform into something magical
• 2 tbsp honey: This helps balance the natural bitterness of the sesame while keeping the flavor pure and sophisticated
• 1 tbsp neutral oil: Grapeseed or sunflower oil helps create that silky smooth paste texture without adding any competing flavors
• 400 ml whole milk: The milkfat content is crucial here, anything lower will give you a slightly icy texture instead of that luxurious creaminess
• 250 ml heavy cream: This is what transforms the mixture from frozen milk into actual ice cream with that perfect slow melt
• 120 g granulated sugar: Do not reduce this amount as the sugar not only sweetens but also prevents ice crystals from forming
• 4 large egg yolks: Room temperature yolks will incorporate much more smoothly into the hot dairy mixture
• 1/4 tsp fine sea salt: Just enough to make all the flavors pop without making it taste salty
• 1 tsp pure vanilla extract: This rounds out the sesame flavor and adds that classic dessert background note

Instructions

Toast the sesame seeds:

Place them in a dry skillet over medium heat and stir almost constantly, you will know they are done when the seeds start to dance and pop slightly, releasing this incredible toasted aroma that will fill your entire kitchen, about 3 to 4 minutes total.

Make the sesame paste:

Let the seeds cool completely otherwise they will turn into a gummy mess in your processor, then grind them until they become a fine powder before adding the honey and oil and continuing to blend until you get this incredibly smooth, glossy paste that smells absolutely intoxicating.

Heat the dairy mixture:

Combine the milk, cream, and half the sugar in a medium saucepan and warm it over medium heat until you see tiny bubbles forming around the edges and steam starts rising, but do not let it come to a boil or it will scramble your eggs later.

Prepare the egg base:

Whisk the yolks with the remaining sugar and salt until they become this beautiful pale yellow color and have thickened enough to leave a trail when you lift the whisk, this usually takes about 2 minutes of vigorous whisking.

Temper the eggs:

This is the part that requires confidence, slowly drizzle about one cup of the hot dairy into the yolks while whisking constantly, then gradually add the rest, moving slowly so you do not accidentally cook the eggs into sweet scrambled bits.

Cook the custard:

Pour everything back into the saucepan and cook over low heat, stirring constantly with a wooden spoon and paying attention to how the mixture coats the back of the spoon, when you can run your finger through it and the line stays clear, it has reached about 175°F and is ready.

Add the sesame flavor:

Remove from heat and immediately stir in your prepared black sesame paste and vanilla, keeping the mixture moving until the paste is completely incorporated and the custard becomes this dramatic grey color that looks like something from an upscale restaurant.

Chill the base:

Pour through a fine mesh sieve into a clean bowl to catch any accidentally cooked bits of egg, then cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, though overnight is even better for the flavors to develop.

Churn the ice cream:

Follow your ice cream makers instructions, churning until the mixture has expanded and thickened into this soft serve consistency that tastes absolutely incredible even at this stage.

Freeze until firm:

Transfer to a freezer safe container, pressing a piece of parchment paper directly onto the surface to prevent ice crystals, and freeze for at least 2 hours before serving.

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There is something deeply satisfying about serving this to guests who have never experienced black sesame before. Watching their expressions shift from curiosity to confusion to absolute delight as the flavor profile hits them is one of my favorite kitchen moments. This ice cream has started more conversations about unexpected flavor combinations than anything else I make.

The Toasting Technique

I learned the hard way that black sesame seeds go from perfectly toasted to burnt in a matter of seconds, so stay right by the pan and keep them moving. The moment you start seeing a little smoke and the seeds become fragrant enough to notice from across the kitchen, they are done. Let them cool completely on a baking sheet rather than in the hot pan, or they will continue cooking and develop an unpleasant bitter taste.

Making The Paste Ahead

You can make the black sesame paste up to a week in advance and store it in an airtight container in the refrigerator. In fact, I have found that letting the paste sit for a day actually allows the flavors to meld and develop even more complexity. Just bring it to room temperature before incorporating it into your custard base so it mixes in smoothly without any lumps.

Serving Suggestions

This ice cream pairs beautifully with light, simple flavors that do not compete with the sesame. Fresh fruit like peeled Asian pears or sliced strawberries provide a bright contrast. A drizzle of good quality honey or a sprinkle of extra toasted sesame seeds on top adds both visual appeal and an extra hit of flavor.

• The grey color is part of the charm, so serve it in white bowls to really make that dramatic color stand out
• This ice cream softens slightly faster than traditional flavors due to the sesame paste, so let it sit for just 2 minutes before scooping
• If you are feeling fancy, a simple black sesame tuile or shortbread cookie on the side makes it feel like restaurant quality dessert

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There is something special about serving a dessert that looks so unexpected but tastes so familiar and comforting. I hope this black sesame ice cream becomes as beloved in your kitchen as it has in mine.

Recipe FAQs

→ What does black sesame ice cream taste like?

Black sesame ice cream features a rich, nutty profile similar to peanut butter but more delicate and sophisticated. The toasting process deepens the flavor, creating earthy notes that pair beautifully with the sweet custard base.

→ Can I make this without an ice cream maker?

Yes! Pour the mixture into a shallow container and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals. Repeat this process 4-5 times until creamy and smooth.

→ How long does homemade black sesame ice cream last?

Properly stored in an airtight container, this frozen treat keeps well for 2-3 weeks. For best texture and flavor, consume within the first week. Press parchment paper directly on the surface to prevent ice crystals.

→ Why is my ice cream base not thickening?

The custard needs to reach 80°C (175°F) to properly thicken. Use a thermometer and stir constantly over low heat. If it exceeds this temperature, the eggs may scramble. Straining through a fine sieve helps ensure smoothness.

→ Can I use black sesame paste from a store?

Store-bought black sesame paste works in a pinch, but homemade yields superior flavor. Toasting fresh seeds creates a more aromatic paste. If using commercial paste, taste the base first as it may be sweeter than homemade.

→ What toppings complement black sesame ice cream?

Toasted sesame seeds add crunch, while honey drizzle enhances natural sweetness. Fresh berries like raspberries or blackberries provide bright contrast. Mochi pieces or matcha powder also honor the Asian-inspired roots.