How to Make the Perfect Black Sesame Ice Cream
Japanese · Medium · 275 min · 6 servings
A rich and nutty Japanese-inspired ice cream made with roasted black sesame paste swirled into a creamy custard base. The bold, earthy flavor and striking dark color make this dessert as visually stunning as it is delicious.
Why this recipe works
This Black Sesame Ice Cream recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 275 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 cup black sesame seeds toasted
- 3 tablespoons neutral oil such as grapeseed
- 2 cups heavy cream
- 1 cup whole milk
- 4 whole egg yolks
- 0.75 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon fine sea salt
Step by step instructions
Step 1: Make the Black Sesame Paste
Add the toasted black sesame seeds to a high-powered blender or food processor. Blend for 2 to 3 minutes, scraping down the sides frequently. Add the neutral oil and continue blending until you have a smooth, pourable paste. Set aside.
Step 2: Prepare the Custard Base
In a medium saucepan over medium heat, combine the heavy cream and whole milk. Warm until steaming but not boiling. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick, about 2 minutes.
Step 3: Temper and Cook the Custard
Slowly pour half of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Pour everything back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon, about 170 to 175 degrees Fahrenheit. Remove from heat immediately.
Step 4: Combine and Chill
Whisk the black sesame paste, vanilla extract, and sea salt into the hot custard until fully incorporated. Strain through a fine-mesh sieve into a bowl set over an ice bath. Stir until cooled to room temperature, then cover and refrigerate for at least 4 hours or overnight until completely cold.
Step 5: Churn and Freeze
Pour the chilled custard into your ice cream maker and churn according to the manufacturer instructions, usually 20 to 25 minutes, until it reaches a soft-serve consistency. Transfer to a freezer-safe container, press plastic wrap directly onto the surface, and freeze for at least 2 hours until firm before scooping.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → full-fat coconut cream for a dairy-free version
- whole milk → oat milk for a lighter dairy-free alternative
- granulated sugar → honey or maple syrup reduced by 25 percent
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overheating the custard above 180 degrees Fahrenheit which scrambles the eggs and creates a grainy texture
- Not blending the sesame seeds long enough resulting in a gritty paste that does not incorporate smoothly
- Churning the custard before it is fully cold which leads to icy and poorly textured ice cream
Nutrition facts
Per serving: 420 calories, 7g protein, 32g carbs, 30g fat, 2g fiber.
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