Learn how to make your own rich and creamy black sesame ice cream at home with just a handful of simple ingredients, no ice cream machine required!
Black Sesame Ice Cream
6 hrs 15 mins
what you'll need:
» black sesame seeds
» hot water
» whole milk
» heavy cream
» vanilla essence
» egg yolks
Toast the sesame
Heat a pan on low and add the black sesame seeds. Shake the pan occasionally to prevent burning and heat until fragrant.
Use a mortar and pestle to grind the toasted sesame seeds into a fine powder.
Make a paste
Mix the sesame powder with sugar and hot water until it forms a paste. Set aside for later.
Heat milk & cream
Heat the milk and cream in a sauce pan over a medium-low heat until 60-70°C or (140-158°F) or tiny bubbles appear around the edges.
Make ice cream base
Add the egg yolks, sugar, corn starch and black sesame paste to a heatproof bowl and whisk until pale and smooth.
Temper & Combine
Add a few tbsps of milk/cream to the bowl while whisking to temper, then gradually add the rest.
Heat and thicken
Pour the mixture into a saucepan and heat on low while stirring until thick enough to coat the back of a spoon.
Transfer to a heatproof bowl and place it in an ice bath to help cool it faster. Cover with plastic wrap to prevent a skin forming.
Transfer to a metal container with a lid and freeze for 30-45 minutes.
Remove from the freezer, mix and scrape the sides to churn. Return to the freezer and repeat every 30-45 minutes for 3-4 hours (6 times in total).
When it gets too firm to whisk, switch to a spatula. After 6 churns, freeze for 2-3 hours or until firm.
Once it's frozen, you might need to leave it on the counter for 5-10 minutes so that it is soft enough to scoop.
Serve and enjoy!
FULL RECIPE »
See the full post for the full recipe plus tips, tricks and storage information!
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