I’ve always found myself feeling a little like an outsider when it comes to defining my own “food philosophy.” I seem to end up in a sweet spot between wholesome/health-inspired/allergen-free cooking and a more classical, technique-driven (and probably sugar-laden) sense of cooking.
I generally respond to extremes – those who throw themselves into what they do with complete abandon. I’m inspired by someone like Amy Chaplin as much as I’m inspired by the decadent-driven ways of Nigella Lawson. It often leaves me feeling like I’m in a neither-nor world. Not quite fitting in on either side of the pond. 
This recipe feels like it is both of my extremes together in one recipe. I barely adapted this amazing recipe to make the most decadent, dairy-filled ice cream ever. In celebration of extremes, heavy cream and in betweens.
PrintPerfectly Creamy Black Sesame Ice Cream
- Total Time: 30 minutes plus chilling time
- Yield: 4 servings 1x
Description
A cool, decadent, dairy-filled dessert that combines the nutty flavor of black sesame seeds with creamy richness, creating a unique and indulgent ice cream experience.
Ingredients
- 1/4 cup black sesame seeds, divided
- 5 tablespoons honey, divided
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/4 teaspoon sea salt
- 600ml (20.3 fluid ounces) heavy cream
Instructions
- Toast the black sesame seeds in a skillet over medium heat, stirring constantly until they smell nutty and begin to make a crackling sound. Remove from heat and let cool.
- In a food processor, grind the cooled sesame seeds until they form a fine powder. Be careful not to over-process, or they will become a paste.
- In a medium saucepan, combine the ground sesame seeds, 4 tablespoons of honey, egg yolks, vanilla extract, granulated sugar, and sea salt. Whisk until well combined.
- Place the saucepan over medium heat and gradually whisk in the heavy cream. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes. Do not let it boil.
- Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Stir in the remaining tablespoon of honey and let the mixture cool to room temperature.
- Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- Churn the chilled 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 before serving.
Notes
For a more intense sesame flavor, you can increase the amount of sesame seeds slightly. Store the ice cream in an airtight container in the freezer for up to 1 week. Serve with a drizzle of honey or a sprinkle of toasted sesame seeds for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 23
- Sodium: 75
- Fat: 26
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 130
Frequently Asked Questions
What type of black sesame paste should I use for this ice cream?
For the best flavor, opt for a high-quality, pure black sesame paste that doesn’t contain added sugars or oils.
How can I ensure my ice cream is perfectly creamy?
Using heavy cream is key; it provides a rich texture, so make sure to whip it just enough to incorporate air without turning it into whipped cream.
Can I replace the heavy cream with a non-dairy alternative?
While you can try using a full-fat coconut milk or a non-dairy cream, the texture and creaminess may differ from using traditional heavy cream.
