Toasted Black Sesame Ice Cream
My go-to dessert especially on warmer days is of course ice cream! I’ve made many flavors since starting this blog like my most recent flavor banana stracciatella or my prettiest flavor ube ice cream. However, no flavor can compare to my love for black sesame ice cream. I almost always order this flavor when I see it on a menu, so I am so stoked to share my recipe for this flavor on the blog today.
Tips on how to make the perfect black sesame ice cream
This recipe is so so easy but here are a few key things to keep in mind as you’re making this ice cream!
Use a spice grinder to turn your black sesame seeds into powder
One of the most common questions I get asked is how I get an even black color with my black sesame seeds. The key is using a spice grinder to break down your sesame seeds into powder. I’ve tried using a food processor before, and it doesn’t work as well.
Temper your eggs
Just like in creme brûlées, it is important to temper your eggs for the cream. This prevents your eggs from cooking which results in pieces of solid eggs in your ice cream. Gross! To temper, add 1/4 cup of hot cream to your egg and sugar mixture. Whisk until everything is well combined and no white streaks remain. Now, it is safe to add your egg mixture to the hot cream.
Make sure your cream is cold before churning
You will get better results if your cream is cold. Put your finished cream into the refrigerator for 6-8 hours to cool it down before adding it to the ice cream machine. This is a lot of time but this makes the ice cream really creamy.
Did you make this black sesame ice cream?
If you made this dish, I would love to see!
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Get the Recipe:
Toasted Black Sesame Ice Cream
Ingredients
- 1/4 cup black sesame seeds, powdered
- 5 egg yolks
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Toast the black sesame seeds for 15-20 seconds until they smell toasty. Use a spice grinder to turn your black sesame seeds into powder. Set aside.
- Add the egg yolks and sugar into a bowl. Whisk until a smooth consistency and the egg mixture becomes a lighter yellow (~1 minute). Set aside.
- Add whole milk, heavy cream and vanilla extract to a medium pan. Heat cream until hot and smoke is being emitted from the cream. Turn off the heat.
- Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform yellow color. The goal of this step is to raise the temperature of the eggs, so they don’t completely cook in the hot cream. Pour the eggs into the pan with the hot cream. Add the vanilla extract.
- Turn the heat back on and heat the cream over low heat until it reaches 170 degrees F. A good way to test if it’s done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a smooth, thick trail that doesn’t break. Take the cream off the heat. Strain the cream into a large bowl.
- Add in your black sesame seed powder and mix well to incorporate. I would recommend using an immersion blender to incorporate.
- Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 6-8 hours. This is a long time, but this makes the ice cream really creamy.
- Pour the cream into an ice cream maker and churn for 15-20 minutes. The resulting ice cream should be slightly harder than soft serve.
- Transfer the cream into a freezer safe container and freeze overnight before serving.
Notes
- For tips and tricks, refer to the blog post!
- If you don’t have a spice grinder, feel free to use 1/4 cup of black sesame powder.
- Store the ice cream in the freezer for up to 3 months.
Very good!
Awesome! Thank you for making the recipe!