Description
Milky, smooth, nutty, rich. Despite the complex flavors, black sesame ice cream is incredibly simple to make at home.
Ingredients
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 sesame seeds in a nonstick skillet over medium heat, for 5-7 minutes. Grind in batches in a spice mill/coffee grinder.
- Whisk together milk, sugar, black sesame powder, and salt in a saucepan over medium meat until sugar is completely dissolved. Remove from heat and allow to cool slightly.
- In a separate bowl, lightly beat egg yolks until combined. Temper the milk/sesame mixture into the egg yolks, first pouring a teaspoon of milk/sesame into the eggs, mix, then add a tablespoon more, mix, then a few tablespoons more. Now that the eggs yolks have been tempered, pour back into milk/sesame mixture and stir well.
- Add cream and set over medium heat. Stir constantly, making sure to carefully scrape the bottom of the saucepan with a heatproof spatula to minimize clumps. After about 15 minutes, the mixture should have thickened, so that a thin layer coats your spatula when lifting it out of the pan. Remove from heat, and allow to cool. Transfer to a glass container or heavy-duty plastic Ziploc bag, and set in the fridge to cool completely (for a minimum of 1 hour, best for at least half a day).
- Freeze the mixture in your ice cream maker according to the manufacturer’s guidelines. Store in an airtight container and freeze before serving to allow ice cream to harden to a preferred consistency.
- Prep Time: 45 mins
- Cook Time: 10 mins