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Black Sesame Ice Cream

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By Yuto Omura
https://sudachirecipes.com
Make your own rich, creamy and nutty black sesame ice cream at home with just a handful of simple ingredients, no ice cream machine required!
Cook Time15 minutes
Freezing Time6 hours
Total Time6 hours 15 minutes
Course Sweets and Desserts
Cuisine Japanese
Servings 6 servings
Cook Time: 15 minutes
Freezing Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Sweets and Desserts
Cuisine: Japanese
Servings: 6 servings

Ingredients 
 

Black sesame paste

  • 1 ½ tbsp black sesame seeds
  • ½ tbsp freshly boiled water
  • ½ tbsp sugar

Ice Cream

  • 200 ml whole milk
  • 200 ml heavy cream 35% milk fat or higher
  • ¼ tsp vanilla essence
  • 2 pasteurized egg yolk
  • 70 g sugar
  • 1 tsp cornstarch
  • ice for cooling optional

Instructions 

Black Sesame Paste

  • Before starting, place a metal container in the freezer for storing the ice cream later.
  • Pour 1 ½ tbsp black sesame seeds into a dry pan and toast over a medium-low heat until fragrant. Stir or shake the pan continuously to prevent burning.
    toasting black sesame seeds in a pan
  • Grind using a mortar and pestle until it becomes a fine powder.
    ground black sesame seeds with mortar and pestle
  • Once smooth, transfer to a small bowl and add ½ tbsp sugar and ½ tbsp freshly boiled water. Mix until it forms a paste. (Add a little more water if necessary.)
    black sesame paste

Ice cream

  • Add 200 ml whole milk, 200 ml heavy cream and ¼ tsp vanilla essence to a saucepan. Heat on low and mix continuously until it reaches between 60 °C (140 °F) and 70 °C (158 °F) (or until small bubbles appear around the edges of the pan). Be careful not to overheat and scold the milk. Once hot, remove the pan from the stove and set aside.
    pouring vanilla essence into milk and cream in a sauce pan
  • In a heat-proof mixing bowl, add 2 pasteurized egg yolk, 70 g sugar, 1 tsp cornstarch and the black sesame paste. Mix until smooth.
    whisked sesame ice cream base in a metal mixing bowl
  • Add a few tablespoons of the hot milk/cream mixture to the bowl while whisking to temper the eggs.
    tempering eggs with hot milk
  • Gradually pour the rest of the milk/cream into the bowl while whisking. 
    pouring milk and cream mixture into egg mixture while whisking to make sesame ice cream
  • Wipe out the saucepan and pour the contents of the bowl back in.
    pouring sesame ice cream mixture into a sauce pan
  • Return the saucepan to the stove and stir continuously over a low/medium-low heat until thickened to a custard-like consistency. Scrape the bottom from time to time to prevent burning.
    thickened sesame ice cream mixture
  • Pour the thickened mixture back into the heatproof bowl and place it in a bowl of ice to speed up the cooling down period. Cover the surface with a piece of plastic wrap to prevent a skin from forming on the top.
    sesame ice cream mixture cooling in a bowl
  • Once cool to the touch, take your container from the freezer and pour the ice cream mixture inside. Cover with plastic wrap or a lid and place it in the coldest part of your freezer.
    sesame ice cream mixture in a wide container
  • Whisk every 30-45 minutes for 3-4 hours (6 times in total). I recommend setting a timer so you don't forget! 
    churning sesame ice cream with a whisk
  • Switch to a spatula when it becomes to thick to whisk.
    Once you've finished churning, freeze for another 2-3 hours to set fully.
    churning sesame ice cream with a spatula
  • Rest on the counter 5-10 minutes before scooping.
    scooping sesame ice cream
  • Enjoy!

Notes

If you use premade black sesame paste (neri goma) instead of making your own, substitute with 2 tbsp.
When doubling or tripling the recipe, freezing time might take longer. I recommend dividing batches into smaller containers to speed up the freezing time.
Best eaten within 2 weeks.