Toasted Black Sesame Ice Cream

The first time I encountered black sesame ice cream was at a tiny dessert shop in Tokyo, where the shopkeeper placed a small scoop before me with knowing eyes. I took one bite and stopped cold, the earthy richness so unlike anything I'd experienced in Western desserts. That flavor haunted me for years until I finally decided to recreate it in my own kitchen, watching countless videos and reading through countless recipes to get it just right.

Last summer I made this for a dinner party, serving it alongside fresh mango slices. My friend Sarah, who claims to hate sesame anything, took a skeptical bite and immediately demanded the recipe. Now whenever we gather, someone inevitably asks if I'm bringing 'that gray ice cream' again.

Ingredients

• Black sesame seeds: Toasting these yourself makes all the difference, store-bought toasted seeds often lack that fresh aromatic punch
• Honey: Use a mild variety so it doesn't compete with the sesame flavor, it helps create that smooth paste texture
• Neutral oil: Grapeseed or sunflower oil works beautifully, avoid olive oil which would overpower the delicate nuttiness
• Whole milk and heavy cream: This combination creates that perfect scoopable texture, don't skimp on the fat content
• Egg yolks: Room temperature yolks incorporate more smoothly into the custard base
• Fine sea salt: Just enough to make all the flavors pop without making it taste salty

Instructions

Toast and prepare the sesame paste:

Heat your dry skillet over medium heat and add the sesame seeds, stirring constantly for 3 to 4 minutes until they're fragrant and slightly darker. Let them cool completely, then grind in your food processor or spice grinder until you have a fine powder. Add the honey and oil, continuing to blend until the mixture transforms into a smooth, glossy paste. Set this aside while you work on the custard base.

Prepare the custard base:

Combine the milk, cream, and half the sugar in your saucepan, heating until steaming but not boiling. Meanwhile, whisk your egg yolks with the remaining sugar and salt until they're pale and noticeably thickened. This step creates the structure that will make your ice cream so creamy.

Temper and cook the custard:

Slowly pour about a cup of the hot milk mixture into your yolks while whisking constantly, this gentle warming prevents scrambling. Pour everything back into the saucepan and cook over low heat, stirring continuously with your wooden spoon until the mixture coats the back of the spoon and reaches about 80°C.

Add the sesame and chill:

Remove from heat immediately and stir in your prepared black sesame paste and vanilla extract, mixing until completely smooth and the color is uniformly grayish-black. Pour through your fine sieve into a clean bowl to catch any cooked bits, then press plastic wrap directly onto the surface and refrigerate for at least 4 hours.

Churn and freeze:

Process the chilled custard in your ice cream maker according to the manufacturer's instructions, usually about 20 to 25 minutes until it reaches soft-serve consistency. Transfer to your freezer container, cover, and freeze for at least 2 hours until firm enough to scoop properly.

Save

There's something meditative about standing at the stove, stirring custard and watching it transform. This recipe has become my go-to for moments when I want to create something that feels both comforting and slightly adventurous.

Getting The Texture Just Right

The difference between good and great homemade ice cream often comes down to temperature control. Keep your freezer container in the freezer while the custard chills, and work quickly when transferring the churned ice cream to prevent melting.

Flavor Variations I've Loved

Sometimes I'll fold in crushed roasted peanuts just before freezing for a crunch that complements the sesame beautifully. A swirl of salted caramel running through it creates this incredible sweet and salty moment that guests always rave about.

Serving Suggestions That Make It Special

This ice cream deserves to be the star, but a few thoughtful accompaniments can elevate the experience completely. A sprinkle of extra toasted sesame seeds adds wonderful texture contrast, while fresh fruit provides brightness.

• Try pairing with sliced fresh peaches or nectarines when they're in season
• A drizzle of good honey just before serving highlights the natural sweetness
• For an elegant presentation, serve in small bowls with a single perfect black sesame seed on top

Save

Every time I pull that container from the freezer, I'm transported back to that tiny shop in Tokyo. Now it's become a way to share that memory with everyone who gathers at my table.

Recipe FAQs

→ What does black sesame ice cream taste like?

Black sesame ice cream has a distinctive nutty, slightly earthy flavor with subtle sweet undertones. The toasted seeds bring a rich, roasted profile reminiscent of peanut butter but more delicate and sophisticated.

→ Can I make this without an ice cream maker?

Yes. Pour the chilled custard into a shallow pan and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals. Repeat until creamy and smooth, usually 3-4 hours.

→ How long does homemade black sesame ice cream last?

Properly stored in an airtight container, this frozen dessert maintains optimal quality for 1-2 weeks. For best texture and flavor, consume within the first week.

→ Why is my ice cream base not thickening?

The custard must reach 80°C (175°F) to properly thicken. Use a kitchen thermometer and stir constantly over low heat. If still thin, it may not have reached the proper temperature or the eggs weren't tempered correctly.

→ Can I use black sesame paste instead of making my own?

Absolutely. Store-bought black sesame paste (often called tahini or nerigoma) works perfectly. Use about 80g or adjust to taste preference for a stronger or milder sesame flavor.

→ Is black sesame ice cream served in Japan?

Yes, black sesame ice cream (called goma aisu in Japanese) is a popular flavor in Japan, commonly found in specialty parlors and convenience stores alongside traditional flavors like matcha and vanilla.