Black Sesame Ice Cream

Commencement speeches are being delivered, camping gear is pulled out of the shed, and rhubarb pie is in the oven.

The calendar tells us it’s still spring, but all our actions are pointing towards the summer. And with that, my ice cream maker secured its rightful place back on the countertop.

I am open to the dizzying array of sweet flavors found in some pints of ice cream: chocolate brownie chunks, peanut butter nuggets, swirls of caramel and fudge. But sometimes, even my sweet tooth aches from the thought of these combinations. Sometimes, especially when it comes to ice cream, it’s best to keep it simple.

I’m a major proponent of single-flavored ice creams. I’m not talking about your dull, faux-vanilla tubs of ice cream that can be found at the generic grocery store. No, I’m talking about those flavor-packed, singular yet complex flavored scoops of ice cream purchased at a local ice cream shoppe or artisanal grocer. A punch of mango, a dose of cardamom, or a fix of coffee- whatever it may be, there is no need for distractions such as chunks of candy bars or sticky swirls. One flavor can go a long way.

Black sesame ice cream. Perfectly toasty, nutty, and sweet- a great way to kick off the unofficial start to summer.

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5 from 2 reviews

Author: Jessie Chien
Total Time: 55 minutes
Yield: 2-4 servings 1x

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Description

This black sesame ice cream is perfectly toasty, nutty, and sweet, offering a rich and complex flavor that’s surprisingly simple to make at home.

Ingredients

Units Scale

1 cup (250ml) whole milk
3/4 cup (150g) sugar
1/2 cup (80g) black sesame seeds
A pinch of salt
2 cups (500ml) heavy cream
6 large egg yolks

Instructions

Toast the black sesame seeds in a nonstick skillet over medium heat for 5-7 minutes, stirring frequently, until they are fragrant and slightly darker in color.
Allow the toasted sesame seeds to cool slightly, then grind them in batches using a spice mill or coffee grinder until they form a fine powder.
In a medium saucepan, whisk together the whole milk, sugar, ground black sesame powder, and a pinch of salt. Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved and the mixture is warm but not boiling.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in the heavy cream. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or sesame seed pieces.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm.

Notes

For a smoother texture, ensure the sesame seeds are ground to a fine powder.
The ice cream can be stored in the freezer for up to 2 weeks in an airtight container.
If you prefer a less sweet ice cream, you can reduce the sugar slightly.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 20
Sodium: 50
Fat: 20
Carbohydrates: 25
Fiber: 1
Protein: 5
Cholesterol: 150

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Frequently Asked Questions

Why toast the black sesame seeds before grinding them?

Toasting the ½ cup of seeds in a nonstick skillet over medium heat for 5–7 minutes deepens their nutty flavour before they go into the custard. The article describes the finished ice cream as “perfectly toasty, nutty, and sweet” — that character comes from this toasting step.

How fine do I need to grind the sesame seeds?

The notes say to grind them to a fine powder for the smoothest texture. Use a spice mill or coffee grinder and grind in batches. Even after cooking the custard is strained through a fine-mesh sieve to catch any remaining seed pieces.

Can I reduce the sugar if I prefer a less sweet ice cream?

Yes — the notes explicitly mention that you can reduce the ¾ cup (150 g) of sugar slightly if you want a less sweet result. The sesame flavour is bold enough to carry a lighter-sweetened base.

How long can I store this ice cream in the freezer?

The notes say it keeps for up to 2 weeks in an airtight container in the freezer. The custard base needs at least 4 hours of refrigerator chilling before churning, plus at least 2 more hours in the freezer after churning to reach a firm scoopable consistency.