Toasted Black Sesame Ice Cream (Printable Version)

Rich, creamy ice cream infused with toasted black sesame seeds offering deep nutty flavor and unique Asian-inspired taste.

# 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 - Toast black sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant. Remove from heat and allow to cool completely.
02 - Grind 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 the sugar in a medium saucepan. Heat over medium until just steaming, avoiding boiling.
04 - Whisk egg yolks with remaining sugar and salt until pale and thick. Gradually pour hot milk mixture into yolks while whisking constantly.
05 - Return mixture to saucepan. Cook over low heat, stirring with wooden spoon until slightly thickened and coating the back of spoon (approximately 175°F).
06 - Remove from heat. Stir in black sesame paste and vanilla extract, mixing until completely smooth.
07 - Strain custard through fine sieve into clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours until thoroughly chilled.
08 - Process chilled mixture in ice cream maker according to manufacturer's instructions until consistency reaches soft-serve stage.
09 - Transfer churned ice cream to freezer-safe container. Cover and freeze for minimum 2 hours until firm before serving.

# Top Tips:

01 -
  • The toasted sesame creates this incredible depth that feels sophisticated yet somehow nostalgic all at once
  • This recipe strikes that perfect balance between creamy richness and the distinctive earthy punch that makes black sesame so special
02 -
  • I learned the hard way that not letting the toasted seeds cool completely before grinding results in a sad gummy paste that will not blend smoothly
  • Straining the custard might seem tedious but it is the difference between silky restaurant quality ice cream and icy homemade disappointment
03 -
  • Buy your black sesame seeds from an Asian market where the turnover is high. Old sesame seeds taste bitter and will not give you that fresh nutty flavor you want.
  • If your ice cream comes out of the freezer too hard let it sit on the counter for 5 minutes before scooping. This simple trick makes all the difference.

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