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.

Black Sesame Ice Cream

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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: Asian