Black Sesame Ice Cream
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.
Creamy homemade ice cream packed with roasted black sesame flavor and a gorgeous deep charcoal hue.
Nutrition per serving
Ingredients
sesame paste
ice cream base
flavoring
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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