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Toasted Black Sesame Ice Cream Recipe

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3.9 from 89 reviews

This delectable Toasted Black Sesame Ice Cream combines the nutty, deep flavor of toasted black sesame seeds with a creamy custard base. Perfectly balanced with a smooth texture and rich aroma, it’s a sophisticated homemade ice cream recipe that requires gradual tempering of eggs and slow cooking over stovetop for the ideal creamy consistency.

  • Total Time: 1 hour 25 minutes (including chilling time)
  • Yield: 6 servings

Ingredients

Black Sesame Mixture

  • 1/4 cup black sesame seeds (powdered)

Custard Base

  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Toast Sesame Seeds: Toast the black sesame seeds in a dry pan for 15-20 seconds until fragrant and toasty. Carefully grind the toasted seeds using a spice grinder until finely powdered. Set aside.
  2. Whisk Yolks and Sugar: In a bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and has lightened to a pale yellow, about 1 minute. Set aside.
  3. Heat Cream: In a medium saucepan, combine whole milk, heavy cream, and vanilla extract. Heat over medium until the mixture is hot and starts to emit steam, but not boiling. Turn off the heat.
  4. Temper Eggs: Slowly add about 1/4 cup of the hot cream mixture into the egg yolks, whisking continuously to gently raise the temperature of the eggs and avoid curdling. Once combined, pour this mixture back into the saucepan with the remaining hot cream.
  5. Cook Custard: Return the saucepan to low heat, stirring constantly, and cook until the custard reaches 170°F (77°C) or thickens enough to coat the back of a spoon and leave a smooth trail without breaking. Remove from heat and strain through a fine mesh to remove any cooked egg bits into a large bowl.
  6. Incorporate Sesame Powder: Add the black sesame powder to the custard and use an immersion blender to thoroughly mix until uniform and smooth.
  7. Chill Mixture: Let the custard cool to room temperature, then cover and refrigerate for 6-8 hours to fully chill and develop a creamy texture.
  8. Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn for 15-20 minutes until the consistency is slightly firmer than soft serve.
  9. Freeze: Transfer the churned ice cream to a freezer-safe container and freeze overnight to fully set before serving.

Notes

  • Toasting the black sesame seeds enhances their flavor and aroma, making a more robust ice cream.
  • Tempering the eggs by slowly adding hot cream prevents them from scrambling in the hot mixture.
  • Straining the custard ensures a silky smooth texture without lumps.
  • Using an immersion blender helps distribute the black sesame powder evenly throughout the custard.
  • Chilling the custard thoroughly before churning is crucial for creamy texture and ease of churning.
  • If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm to reduce ice crystals.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/toasted-black-sesame-ice-cream-recipe/