Toasted Black Sesame Ice Cream (Print version)

Rich, creamy ice cream infused with nutty toasted black sesame seeds for a unique Asian-inspired dessert experience.

# 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

# Method:

01 - Toast black sesame seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly until fragrant. Remove from heat and allow to 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 the sugar in a medium saucepan. Heat over medium until just steaming, avoiding boiling.
04 - Whisk egg yolks with remaining sugar and salt in a separate bowl until pale and thickened.
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 thickened slightly and coats back of spoon, reaching 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 instructions.
10 - Transfer to freezer-safe container, cover, and freeze at least 2 hours until firm.

# Expert advice:

01 -
  • The toasted sesame creates this incredible depth that keeps people guessing what makes it so special
  • It's unexpectedly sophisticated but comes together with familiar techniques you already know
  • Unlike overly sweet desserts, this has this beautiful savory note that balances everything perfectly
02 -
  • The custard must be completely cold before churning or it won't freeze properly, I learned this the hard way when I got impatient once
  • Black sesame paste can seize up if it gets too hot, so always add it to the custard after you've removed it from the heat
  • Don't skip the straining step, even tiny bits of cooked egg can ruin the smooth texture you're working toward
03 -
  • Make extra black sesame paste and keep it in the refrigerator, it's amazing stirred into oatmeal or spread on toast
  • If your ice cream becomes too hard in the freezer, let it sit on the counter for 5 minutes before scooping

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