Black Sesame Ice Cream

sudachirecipes.com

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!

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Black Sesame Ice Cream

Yield

6 servings

Type

Dessert

Time

6 hrs 15 mins

Level

Intermediate

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what you'll need:

» black sesame seeds » hot water » sugar » whole milk » heavy cream » vanilla essence » egg yolks » cornstarch

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.

1

Grind

Use a mortar and pestle to grind the toasted sesame seeds into a fine powder.

2

Make a paste

Mix the sesame powder with sugar and hot water until it forms a paste. Set aside for later.

3

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.

4

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.

5

Temper & Combine

Add a few tbsps of milk/cream to the bowl while whisking to temper, then gradually add the rest.

6

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.

7

Cool

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.

8

Freeze

Transfer to a metal container with a lid and freeze for 30-45 minutes.

9

Churn

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).

10

Final freeze

When it gets too firm to whisk, switch to a spatula. After 6 churns, freeze for 2-3 hours or until firm. 

11

Serve

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!

12

See the full post for the full recipe plus tips, tricks and storage information!