Black Sesame Ice Cream 黒ゴマのアイスクリーム

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  • Black Sesame Ice Cream in a bowl.

    Have you tried Japanese flavored ice cream such as Green Tea Ice Cream and Red Bean Ice Cream?  I have another Japanese-flavored ice cream for you today, which is this mysterious Black Sesame Ice Cream.

    Black Sesame Ice Cream in a bowl.

    I hope I was able to surprise some of you with this unusual ice cream flavor.  For the Japanese and some Asians, black sesame flavor is commonly used in desserts.  Popular desserts include black sesame macarons, purin (pudding), chiffon cake, mochi, bread, ice cream, and more.  The Chinese has black sesame sweet soup and mochi dumpling with black sesame filling.  Black sesame is unique in the way it changes the dynamic of a dessert completely.  Ordinary looking dessert are transformed into a peculiar dark gray color, and it surprises you with unique nutty toasty flavor.

    One of the key ingredients for this black sesame ice cream is the Asian black sesame paste, which is sold in jars at Japanese (or Chinese) grocery stores.  The black sesame paste is different from black tahini because black sesame seeds are roasted before they are grounded.

    Neri Goma in a jar.
    A jar of Black Sesame Paste (Neri Goma)

    Today I’m guest posting at Spicie Foodie.  You might remember this blog when the blog owner Nancy interviewed me back in May.  She’s celebrating her 3 year blog anniversary and she has kindly invited me to celebrate this big milestone with her.  If you are new to food blogging and want great tips on food photography, make sure to check out her photography tutorial here.  Please stop by Spicie Foodie to check out my guest post.  Enjoy this black sesame dessert!

    Black Sesame Ice Cream in a bowl.

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    0 from 0 votes
    Black Sesame Ice Cream
    Black Sesame Ice Cream
    Prep Time
    30 mins
    Cook Time
    15 mins
    Total Time
    8 hrs 45 mins
     
    Course: Dessert
    Servings: 1 (1 serving = 1.5 QT)
    Author: Nami
    Ingredients
    • 2 Tbsp black sesame seeds (roasted/toasted)
    • 400 ml whole milk (400 ml = roughly 1⅔ cup)
    • 70 g sugar (70 g = 2.5 oz or roughly ⅓ cup)
    • 3 large egg yolks
    • 2 Tbsp honey
    • 3 Tbsp black sesame paste (See Notes for homemade recipe)
    • 1 tsp vanilla extract
    • 200 ml heavy (whipping) cream (200 ml = Take away 2 Tbsp of 1 cup)
    • Pinch Kosher salt
    Instructions
    1. Gather all the ingredients.

      Black Sesame Ice Cream Ingredients
    2. If the black sesame seeds are not roasted yet, put the sesame in a (non-stick) fry pan over medium heat and stir until they start popping. They will start releasing a nutty aroma. Remove from the heat and cool.
    3. Grind black sesame seeds very finely.
      Black Sesame Ice Cream 1
    4. In a small pot, bring the milk to a simmer and remove from heat.
    5. Whisk sugar and egg yolk together until pale yellow.
      Black Sesame Ice Cream 2
    6. Add in honey, black sesame seeds, and black sesame paste and whisk until well combined.
      Black Sesame Ice Cream 3
    7. Add the milk into the sesame mixture in a slow stream.
      Black Sesame Ice Cream 4
    8. Pour the mixture into the small pot over medium-low heat. Stir until the custard thickens and reach around 80C (176F) degree. Don’t exceed 83C (181F) degree since egg yolk will get cooked.*
      Black Sesame Ice Cream 5
    9. Remove from heat and cool down the pot in a large bowl filled with iced water. Add vanilla.
      Black Sesame Ice Cream 6
    10. Clean the stand mixer bowl and now whisk together the heavy cream and a pinch of salt until peaks form.
      Black Sesame Ice Cream 7
    11. Add the whipped cream into the cooled sesame mixture.
      Black Sesame Ice Cream 8
    12. Fold in but do not over mix it. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
      Black Sesame Ice Cream 9
    13. Process the mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Transfer the ice cream to an airtight container and freeze it for several hours before serving.
      Black Sesame Ice Cream 10
    14. If you are not going to use ice cream maker, then transfer the mixture to a container and put it in a freezer. Stir every few hours (3-4 times) to break up the ice crystals until it’s completely frozen.
    Recipe Notes

    Black sesame paste: Homemade recipe, click here.

     

    Egg yolks: *To avoid salmonella, egg must be cooked for at least 1 minute over 75C (167F) degree.

     

    Adapted from a Japanese blog bonappetit

     

    All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

     

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