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