Toasted Black Sesame Ice Cream (Printable Version)

Creamy ice cream infused with toasted black sesame seeds for a rich, nutty flavor and unique twist on classic frozen desserts.

# What You'll Need:

→ Black Sesame Paste

01 - 1/2 cup black sesame seeds
02 - 2 tablespoons honey
03 - 1 tablespoon neutral oil (grapeseed or sunflower)

→ Ice Cream Base

04 - 1 2/3 cups whole milk
05 - 1 cup heavy cream
06 - 2/3 cup granulated sugar
07 - 4 large egg yolks
08 - 1/4 teaspoon fine sea salt
09 - 1 teaspoon pure vanilla extract

# Directions:

01 - Heat black sesame seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly until fragrant. Remove from heat and allow to cool completely.
02 - Process cooled seeds in a food processor or spice grinder until fine powder forms. Add honey and oil, blending until smooth paste develops. Set aside.
03 - Combine milk, cream, and half of sugar in medium saucepan. Heat over medium until steaming, avoiding boiling.
04 - Whisk egg yolks with remaining sugar and salt in separate bowl until mixture appears pale and thickened.
05 - Gradually stream hot milk mixture into yolks while whisking continuously to temper eggs without cooking them.
06 - Return mixture to saucepan. Cook over low heat, stirring with wooden spoon until slightly thickened and coating back of spoon, reaching approximately 175°F.
07 - Remove from heat. Stir in black sesame paste and vanilla extract, mixing until completely smooth and uniform.
08 - Strain custard through fine sieve into clean bowl. Cool to room temperature, then cover and refrigerate minimum 4 hours until thoroughly chilled.
09 - Process chilled mixture in ice cream maker according to manufacturer instructions until consistency reaches soft-serve stage.
10 - Transfer churned ice cream to freezer-safe container. Cover tightly and freeze for at least 2 hours until firm enough to scoop.

# Expert Hints:

01 -
  • The toasted sesame creates this incredible sophisticated flavor that adults find fascinating but kids still absolutely devour
  • Unlike chocolate or vanilla, this feels like something youd find in a specialty shop, but it comes together faster than youd expect
02 -
  • The straining step feels tedious but removing those tiny cooked egg bits is the difference between restaurant smooth and homemade grainy
  • Proper chilling time is nonnegotiable because warm custard wont freeze properly and youll end up with icy disappointments instead of creamy dreams
03 -
  • If you dont have an ice cream maker, pour the chilled custard into a shallow pan and stir every 30 minutes until frozen, it will still be delicious
  • Swirl in extra black sesame paste right before transferring to the freezer for those gorgeous flavor ribbons that make each bite unique

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