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Creamy, nutty, sweet, somewhat savory, this Black Sesame Ice Cream got it all! Enjoy the unique flavor of Japanese ice cream at home!
Have you tried Japanese flavored ice creams such as Green Tea Ice Cream and Red Bean Ice Cream? I have another Japanese-flavored ice cream for you today, and it’s Black Sesame Ice Cream (黒ゴマのアイスクリーム).
Sesame seeds might seem unusual ice cream flavor, but for the Japanese and Asian cuisine, black sesame flavor is commonly used in desserts.
Black Sesame Flavored Desserts
Popular desserts include black sesame macarons, purin (pudding), chiffon cake, mochi, bread, ice cream, and more. The Chinese cuisine 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 desserts are transformed into a peculiar dark gray color, and it surprises you with unique nutty toasty flavor.
Black Sesame Paste
One of the key ingredients for this black sesame ice cream is the black sesame paste. A jar of the black sesame paste is sold at Japanese grocery stores or on Amazon.
With toasted black sesame seeds, you can make it yourself easy using a food processor.
Is the Japanese Black Sesame Paste the same as Black Tahini?
The black tahini is a common ingredient used in Middle Eastern cuisine. It is also called the sesame paste or sesame butter, but the difference is black tahini doesn’t require toasting the sesame seeds. After being pulverized into a paste, it is mixed with sesame oil and a little bit of salt.
For making Japanese sweets, you should be able to substitute with black tahini but bear in mind that it is unsweetened and may have a more pronounced bitter flavor. It is also more liquidy because of the sesame oil. So you will want to add some honey and make any necessary adjustments if needed.
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!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
- 2 Tbsp toasted black sesame seeds
- 400 ml whole milk (400 ml = roughly 1 ⅔ 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 (For the homemade recipe, click here)
- 1 tsp pure vanilla extract
- 200 ml heavy (whipping) cream (200 ml = Take away 2 Tbsp of 1 cup)
- Pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
Gather all the ingredients.
- 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.
- Grind black sesame seeds very finely.
- In a small pot, bring the milk to a simmer and remove from heat.
- Whisk sugar and egg yolk together until pale yellow.
- Add in honey, black sesame seeds, and black sesame paste and whisk until well combined.
- Add the milk into the sesame mixture in a slow stream.
Pour the mixture into the small pot over medium-low heat. Stir until the custard thickens and reaches around 80ºC/176ºF. Don’t exceed 83ºC/181ºF since egg yolk will get cooked. To avoid salmonella, the egg must be cooked for at least 1 minute over 75ºC/167ºF.
- Remove from heat and cool down the pot in a large bowl filled with iced water. Add vanilla.
- Clean the stand mixer bowl and now whisk together the heavy cream and a pinch of salt until peaks form.
- Add the whipped cream into the cooled sesame mixture.
- Fold in but do not over mix it. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
- 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.
- 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.
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.