Toasted Black Sesame Ice Cream (Print Version)
Rich, creamy ice cream infused with toasted black sesame seeds for a unique nutty twist on classic frozen desserts.
# 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 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 medium saucepan. Heat over medium until steaming, avoiding boil.
04 - Whisk egg yolks with remaining sugar and salt in separate bowl until pale and thickened.
05 - Gradually pour hot milk mixture into yolks while whisking constantly to temper eggs.
06 - Return mixture to saucepan. Cook over low heat, stirring with wooden spoon until slightly thickened and coats back of spoon (approximately 175°F).
07 - Remove from heat. Stir in black sesame paste and vanilla extract until completely smooth.
08 - Strain custard through fine sieve into clean bowl. Cool to room temperature, cover, and refrigerate minimum 4 hours until thoroughly chilled.
09 - Churn chilled mixture in ice cream maker according to manufacturer's instructions until desired consistency reached.
10 - Transfer to freezer-safe container, cover, and freeze minimum 2 hours until firm before serving.
# Expert Hints:
01 -
- The flavor hits you with this incredible depth, somewhere between coffee and roasted nuts, yet somehow lighter than both
- The texture is what keeps people coming back, impossibly smooth with tiny specks of sesame that catch on your tongue
02 -
- The custard can curdle in an instant if the heat gets too high, so keep that flame on low and stay patient
- Straining the custard is non negotiable if you want that perfectly smooth, professional texture
03 -
- Toasting extra sesame seeds than the recipe calls for gives you garnish for serving and insurance against burning your first batch
- Adding a tiny pinch of salt to the finished ice cream right before serving wakes up all the flavors