Toasted Black Sesame Ice Cream (Printable version)
Rich, creamy frozen dessert featuring toasted black sesame paste for a uniquely nutty and indulgent experience.
# What you 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
# How to make it:
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 a medium saucepan. Heat over medium until just steaming, do not boil.
04 - Whisk egg yolks with remaining sugar and salt in a separate bowl until pale and thick.
05 - Gradually pour hot milk mixture into yolks while whisking constantly to temper the 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, then cover and refrigerate for at least 4 hours until very cold.
09 - Churn chilled mixture in ice cream maker according to manufacturer's instructions.
10 - Transfer to freezer-safe container, cover, and freeze for at least 2 hours until firm.
# Expert tips:
01 -
- The toasted sesame creates this incredible depth that feels sophisticated yet comforting at the same time
- Your friends will be genuinely impressed when they see that dramatic charcoal color and taste something completely unexpected
02 -
- The toasting step is absolutely critical, under toasted seeds will give you a weak flavor that does not justify the effort
- Your custard base must be completely cold before churning or it will not freeze properly and you will end up with a sad, icy mixture
03 -
- Investing in a coffee grinder dedicated to spices will make creating the fine sesame powder so much easier and more consistent
- For an incredibly velvety texture, try aging your custard base in the refrigerator for 24 hours before churning