Toasted Black Sesame Ice Cream Recipe

Introduction

Toasted Black Sesame Ice Cream offers a unique and nutty twist on classic ice cream. Its rich, creamy texture combined with the deep, toasty flavor of black sesame makes it a delightful treat for adventurous home cooks and ice cream lovers alike.

Ingredients

• 1/4 cup black sesame seeds (powdered)
• 5 egg yolks
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Step 1: Toast the black sesame seeds in a dry pan for 15-20 seconds until fragrant. Use a spice grinder to grind them into a fine powder. Set aside.
2. Step 2: In a bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow, about 1 minute. Set aside.
3. Step 3: In a medium saucepan, combine the whole milk, heavy cream, and vanilla extract. Heat the mixture until it is hot and steaming but not boiling, then remove from heat.
4. Step 4: Slowly add about 1/4 cup of the hot cream to the egg mixture, whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining cream.
5. Step 5: Return the pan to low heat and cook, stirring constantly, until the mixture thickens to about 170°F. It should coat the back of a spoon with a smooth, thick trail. Remove from heat and strain into a large bowl.
6. Step 6: Stir in the powdered black sesame seeds thoroughly, ideally using an immersion blender for a smooth, even mix.
7. Step 7: Allow the mixture to cool to room temperature, then refrigerate for 6-8 hours until fully chilled. This resting time helps develop a creamy texture.
8. Step 8: Pour the chilled mixture into an ice cream maker and churn for 15-20 minutes until it reaches a soft-serve consistency.
9. Step 9: Transfer the ice cream to a freezer-safe container and freeze overnight before serving to firm up.

Tips & Variations

• For a nuttier flavor, lightly toast the sesame seeds until golden but be careful not to burn them.
• Using an immersion blender ensures the black sesame is fully incorporated without graininess.
• Try adding a sprinkle of toasted sesame seeds on top when serving for extra texture.
• If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir vigorously every 30 minutes until firm to reduce ice crystals.

Storage

Store the ice cream in an airtight, freezer-safe container for up to 1 week. To soften before serving, leave it at room temperature for about 10 minutes or scoop and microwave in short bursts of 10 seconds if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground black sesame seeds instead of whole seeds?

Yes, but toasting whole seeds and grinding them fresh enhances the flavor and aroma significantly compared to pre-ground sesame.

Is it necessary to use an ice cream maker?

While an ice cream maker gives the best texture, you can manually freeze the mixture and stir it regularly to break up ice crystals and approximate the creamy texture.

Toasted Black Sesame Ice Cream Recipe

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★★★★★

4.8 from 108 reviews

This Toasted Black Sesame Ice Cream recipe combines the nutty, deep flavor of toasted black sesame seeds with a rich, creamy homemade ice cream base. Using a classic custard technique, the ice cream boasts a smooth texture and an irresistibly unique taste, perfect for those looking to experiment with sophisticated and fragrant desserts at home.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 35 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Ice Cream Base

• 1/4 cup black sesame seeds (powdered)
• 5 egg yolks
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Toast Sesame Seeds: Toast the black sesame seeds in a dry pan for 15-20 seconds until they release a nutty aroma. Use a spice grinder to grind the seeds into a fine powder. Set aside this toasted powder for later use.
2. Prepare Egg Mixture: In a bowl, whisk together the egg yolks and granulated sugar until the mixture becomes smooth and lighter in color, about one minute. This step helps aerate the yolks and dissolve the sugar.
3. Heat Milk and Cream: Combine whole milk, heavy cream, and vanilla extract in a medium saucepan. Heat over medium heat until the mixture is hot and just starts to smoke, then remove from heat to avoid boiling.
4. Temper Egg Yolks: Slowly add 1/4 cup of the hot cream mixture to the egg yolks while whisking constantly. This raises the temperature of the eggs gradually to prevent them from curdling. Then, pour this tempered egg mixture back into the saucepan with the remaining hot cream.
5. Cook Custard: Return the pan to low heat and cook the custard mixture slowly, stirring frequently until it reaches 170°F (77°C). To check, dip the back of a spoon in the custard and run your finger through it; it should leave a smooth, thick trail that doesn’t break. Immediately remove from heat and strain through a fine mesh sieve into a large bowl to ensure a silky texture.
6. Incorporate Black Sesame Powder: Add the toasted black sesame seed powder to the strained custard. Use an immersion blender to fully incorporate and achieve a uniform color and texture.
7. Chill Custard: Allow the custard to cool to room temperature, then refrigerate for 6 to 8 hours or until completely chilled. This chilling time enhances creaminess and improves texture.
8. Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn for 15-20 minutes until it reaches the consistency slightly firmer than soft serve.
9. Freeze Before Serving: Transfer the churned ice cream into a freezer-safe container and freeze overnight to firm up before serving.

Notes

• Toasting the sesame seeds intensifies their flavor; do not skip this step.
• Use a spice grinder for finely powdered sesame to avoid gritty texture in the ice cream.
• Be careful not to overheat the custard to avoid scrambling the eggs.
• Chilling the custard thoroughly before churning ensures a creamy texture.
• If you don’t have an ice cream maker, you can freeze the custard in a shallow container and stir every 30 minutes until firm, though texture may vary.
• This ice cream pairs wonderfully with Asian desserts or fresh fruit.

Keywords: black sesame ice cream, toasted black sesame, homemade ice cream, custard ice cream, Asian dessert