Toasted Black Sesame Ice Cream

Last summer, my aunt brought back a tub of black sesame ice cream from Tokyo, and one spoonful completely rewired my understanding of what dessert could be. The way those nutty, almost savory notes danced through the cream felt like discovering a secret language in food. I spent months trying to recreate that specific depth of flavor, burning through countless batches of sesame seeds in my tiny kitchen apartment. Now this recipe lives in my permanent rotation, always earning these delighted, confused looks from guests who cant quite place what theyre tasting.

I made this for a dinner party back in October, right as the weather was turning crisp, and watched my friend Sarah take that first tentative bite. Her eyes went wide, she set down her spoon, and immediately demanded the recipe instead of finishing her portion. Thats the thing about this ice cream, it somehow manages to feel both comforting and exotic at the same time.

Ingredients

• 80 g black sesame seeds: These tiny seeds pack an enormous amount of flavor, and toasting them is absolutely nonnegotiable for that deep roasted taste that makes this recipe sing
• 2 tbsp honey: The honey does double duty here, helping the sesame seeds form a smooth paste while adding just enough subtle floral sweetness to balance the nuttiness
• 1 tbsp neutral oil: A tiny amount of oil helps transform the ground seeds and honey into that luxurious, spreadable paste that blends seamlessly into your custard base
• 400 ml whole milk: Whole milk provides the perfect canvas for the sesame flavor without overwhelming the delicate balance between creaminess and the seeds natural intensity
• 250 ml heavy cream: This is what gives your ice cream that velvety mouthfeel and ensures it stays scoopable straight from the freezer instead of turning into a sad icy block
• 120 g granulated sugar: This amount hits the sweet spot where the sesame still shines through without becoming bitter or overwhelmingly savory
• 4 large egg yolks: The yolks create that rich, custardlike foundation that makes homemade ice cream feel so much more luxurious than storebought versions
• 1/4 tsp fine sea salt: Dont skip this, the salt is what makes all the flavors pop and prevents the sesame from tasting flat or one dimensional
• 1 tsp pure vanilla extract: A background note of vanilla rounds everything out, adding a familiar warmth that keeps the sesame flavor from feeling too unusual

Instructions

Toast your sesame seeds:

Set a dry skillet over medium heat and pour in your black sesame seeds, stirring constantly for about 3 or 4 minutes until they become fragrant and start to make tiny popping sounds. Remove them immediately to cool, because toasted seeds can go from perfect to burnt in seconds.

Make the sesame paste:

Grind your cooled seeds in a food processor or spice grinder until they become a fine powder, then add the honey and oil and keep blending until everything transforms into this smooth, glossy paste that smells absolutely incredible. Set this aside and try not to eat it by the spoonful.

Warm the dairy mixture:

Combine your milk, cream, and half of the sugar in a medium saucepan and heat it over medium until you just start seeing steam rise from the surface. You want it hot but never boiling, so keep a close eye on it and stir occasionally.

Prepare your egg yolks:

In a separate bowl, whisk together your egg yolks, remaining sugar, and salt until the mixture becomes pale and slightly thickened, about 2 or 3 minutes of active whisking. This step is crucial for getting that silky texture in your finished ice cream.

Temper the eggs:

Slowly pour about a cup of your hot milk mixture into the egg yolks while whisking constantly, then gradually add the warmed egg mixture back into the saucepan. This gentle approach prevents scrambled eggs and ensures a smooth, professional result.

Cook the custard base:

Stir constantly over low heat with a wooden spoon until the mixture thickens enough to coat the back of the spoon, typically reaching around 80°C. Watch carefully because the transition from perfect to overcooked happens in a matter of seconds.

Blend in the sesame flavor:

Remove from heat and stir in your black sesame paste and vanilla extract, mixing until the custard turns this stunning pale gray color and becomes completely smooth. Take a moment to appreciate how gorgeous it looks.

Strain and chill:

Pour the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg, then let it cool to room temperature before covering and refrigerating for at least 4 hours. Overnight is even better if you can plan ahead.

Churn your ice cream:

Freeze the chilled mixture in your ice cream maker according to the manufacturers instructions, usually about 20 to 30 minutes until it reaches soft serve consistency. The transformation from liquid to creamy perfection feels like magic every single time.

Set for serving:

Transfer the churned ice cream to a freezer safe container and freeze for at least 2 hours until firm enough to scoop. Let it sit on the counter for 5 minutes before serving for the perfect texture.

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My niece declared this the best ice cream shes ever had, then proceeded to eat it for breakfast three days in a row. Theres something so rewarding about watching a child genuinely excited about a flavor that isnt chocolate or vanilla.

Getting The Most Flavor

The difference between decent black sesame ice cream and extraordinary black sesame ice cream comes down to how deeply you toast those seeds. You want them fragrant enough to fill your kitchen, but stop before they turn bitter. Ive learned that the seeds continue cooking slightly even after you remove them from the heat, so err on the side of underdone rather than overdone.

Texture Secrets

Every ice cream maker is different, but Ive found that this particular flavor profile works best when you stop churning while its still slightly softer than store bought ice cream. The sesame paste continues to firm up the texture as it freezes, and overchurning can make it almost buttery. Trust your instincts over the timer sometimes.

Serving Ideas

This ice cream deserves to be the star, but a few thoughtful accompaniments can elevate it even further. I love serving it alongside something fresh and bright to balance the intense nuttiness.

• A handful of fresh berries cuts through the richness beautifully
• Crushed meringue pieces add this lovely textural contrast that people never expect
• A drizzle of good honey right before serving pulls all the flavors together

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There is something deeply satisfying about serving a dessert that looks so unexpected and tastes so familiar at the same time. Watch peoples faces when they take that first bite.

Recipe FAQs

→ What does black sesame ice cream taste like?

Black sesame delivers a rich, nutty flavor reminiscent of peanuts with earthy undertones and subtle sweetness. The toasted seeds add depth and complexity, creating a sophisticated taste profile that's distinct yet approachable.

→ Can I make this without an ice cream maker?

Yes. Pour the chilled custard into a shallow container and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals. Repeat this process 4-5 times until creamy and smooth, though the texture may be slightly denser than churned versions.

→ Why is my custard not thickening?

The mixture must reach approximately 80°C (175°F) to properly thicken. Use a thermometer and stir constantly over low heat. If it's still thin after 10 minutes, continue cooking another few minutes. Avoid boiling, which can scramble the eggs.

→ How long does this keep in the freezer?

Properly stored in an airtight container, this frozen treat maintains best quality for 1-2 weeks. For optimal texture, let it soften at room temperature for 5-10 minutes before scooping. Ice crystals may form after extended storage.

→ Can I use tahini instead of making sesame paste?

Tahini works as a substitute, though it's typically made from untoasted seeds and lacks the same depth of flavor. If using tahini, toast it briefly in a dry pan to enhance the nutty profile before incorporating into the custard base.

→ What pairs well with black sesame ice cream?

Fresh fruits like strawberries, mangoes, or bananas complement the nutty notes beautifully. A drizzle of honey, crushed toasted sesame seeds, or a dusting of matcha powder make elegant garnishes. It also pairs wonderfully with mochi or soft serve cones.