Black Sesame Ice Cream
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2-4
Milky, smooth, nutty, rich. Despite the complex flavors, black sesame ice cream is incredibly simple to make at home.
  • 1 cup (250ml) whole milk
  • ¾ cup (150g) sugar
  • ½ cup (80g) black sesame seeds
  • a pinch of salt
  • 2 cups (500ml) heavy cream
  • 6 large egg yolks
  1. Toast sesame seeds in a nonstick skillet over medium heat, for 5-7 minutes. Grind in batches in a spice mill/coffee grinder.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
Recipe by Honest Cooking at