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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.

Ingredients

Scale

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

Find it online: https://heutigemahlzeiten.com/toasted-black-sesame-ice-cream-recipe/