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Toasted Black Sesame Ice Cream Recipe

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3.8 from 2 reviews

This Toasted Black Sesame Ice Cream features a unique nutty flavor from toasted black sesame seeds, combined with a creamy and smooth custard base made from egg yolks, sugar, milk, and heavy cream. The recipe involves toasting and grinding sesame seeds, preparing a rich custard, and churning it in an ice cream maker to create a deliciously creamy frozen dessert perfect for those who enjoy exotic and sophisticated flavors.

  • Total Time: 7 hours
  • Yield: 6 servings

Ingredients

Black Sesame Base

  • 1/4 cup black sesame seeds (toasted and powdered)

Custard

  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Toast the black sesame seeds: Toast the black sesame seeds for 15-20 seconds in a dry pan until fragrant and toasty. Then, use a spice grinder to grind the toasted seeds into a fine powder. Set aside.
  2. Prepare egg yolk mixture: In a bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and has lightened to a pale yellow color, about 1 minute. Set aside.
  3. Heat dairy mixture: Combine the whole milk, heavy cream, and vanilla extract in a medium saucepan. Heat over medium heat until the mixture is hot and just starting to smoke (do not boil). Remove from heat.
  4. Temper the eggs: Gradually add 1/4 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to raise the temperature of the eggs without cooking them. Then, pour this tempered egg mixture back into the saucepan with the remaining hot cream. Add the vanilla extract at this stage if not already added.
  5. Cook custard: Return the saucepan to low heat and cook the custard mixture slowly, stirring constantly, until it reaches 170°F or coats the back of a spoon with a thick, smooth trail that doesn’t break. Avoid boiling to prevent curdling. Remove from heat and strain the custard through a fine sieve into a large bowl to remove any cooked bits.
  6. Incorporate black sesame powder: Add the toasted black sesame powder to the warm custard and thoroughly mix using an immersion blender or whisk until fully incorporated and smooth.
  7. Chill mixture: Allow the custard to cool to room temperature, then cover and refrigerate for 6-8 hours or overnight to chill completely. This resting period ensures a creamy texture in the final ice cream.
  8. Churn ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions for 15-20 minutes until it reaches a soft serve-like consistency.
  9. Freeze before serving: Transfer the churned ice cream into a freezer-safe container and freeze overnight to firm up before serving.

Notes

  • Do not over-toast the black sesame seeds as they can become bitter; 15-20 seconds is sufficient.
  • Tempering the eggs helps prevent scrambling when mixing with hot cream.
  • Make sure to strain the custard to remove any cooked egg bits for a smooth texture.
  • Chilling the custard base thoroughly before churning is crucial for creamy ice cream.
  • If you do not have a spice grinder, you can use a mortar and pestle or pre-powdered black sesame seeds as a substitute.
  • Use heavy cream and full-fat milk for the richest tasting ice cream.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://dishiary.com/toasted-black-sesame-ice-cream-recipe/