Perfectly Creamy Black Sesame Ice Cream
Recipe Type: Dessert
A cool, decadent, dairy-filled dessert that will wow eaters with its amazing taste and unique flavor.
  • ¼ cup black sesame seeds, divided
  • 5 tablespoons honey, divided
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar
  • ¼ teaspoon sea salt
  • 600ml (20.3 fluid ounces) heavy cream
  • Flaky sea salt, for serving
  1. First, toast your sesame seeds - add to a skillet over medium heat. Stirring constantly, toast until they smell nutty and being making a crackling sound. Remove from heat and let cool.
  2. In a food processor, add 3 tablespoons of sesame seeds and pulse until they begin to breakdown into a gritty paste. Add 3 tablespoons honey and pulse until smooth.
  3. In a medium mixing bowl, whisk together egg yolks, sea salt, 2T honey, vanilla, sugar, sesame paste and reserved whole sesame seeds.
  4. In a small saucepan, heat cream until hot, but not boiling. Slowly whisk the cream into the sesame mixture in a continuous, thin stream until well combined and smooth.
  5. Put mixture back onto stovetop over medium-medium high heat until the custard reached 175 degrees. Then, remove from heat and add to a mixing bowl. I will often add the bowl to an ice bath to cool it down quicker, or you can let the mixture come to room temperature.
  6. Chill in the fridge for 4-6 hours or until well-chilled. Add to an ice cream maker and churn for 25 minutes. Add to a baking dish or loaf pan covered with foil and chill two hours for the best texture. I love to serve this ice cream with another sprinkle of black sesame seeds and flaky sea salt.
Recipe by Honest Cooking by Mercato Fabbrica at