Black Sesame Ice Cream

Black Sesame Ice Cream

Course: Dessert
Cuisine: Japanese
Keyword: homemade ice cream, kuro goma ice cream
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 8 hours 45 minutes
Servings: 1 (1 serving = 1.5 QT)
Author: Nami
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.
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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 salt (kosher or sea salt; use half if using table 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

 

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