Description
Black Sesame Ice Cream with Honey Drizzle is a rich, creamy dessert that features black sesame seeds, a popular ingredient in East Asian cuisine. The ice cream base is made using the classic custard technique, where egg yolks are combined with milk and cream to create a smooth, velvety texture. The star of the show, however, is the black sesame paste, which brings a distinct, toasty flavor that perfectly complements the creaminess of the ice cream.
Ingredients
For the Ice Cream Base:
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Black sesame seeds – ½ cup (toasted)
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Whole milk – 1 cup
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Heavy cream – 2 cups
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Granulated sugar – ¾ cup
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Egg yolks – 4 large
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Vanilla extract – 1 tsp
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Pinch of salt
For the Honey Drizzle:
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Honey – ¼ cup
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Water – 1 tbsp
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Optional: splash of orange blossom water or lemon juice for an extra layer of flavor
Instructions
Begin by toasting the black sesame seeds in a dry pan over medium heat. Toast them for about 5-7 minutes, shaking the pan occasionally to prevent burning. You’ll know the sesame seeds are ready when they begin to pop and release a fragrant, toasty aroma. Once toasted, remove them from the heat and let them cool slightly.
Once the sesame seeds have cooled, transfer them to a food processor. Blend the toasted seeds into a fine paste. Add a splash of milk to help smooth out the mixture and achieve a creamy consistency. This sesame paste will be the base for the ice cream’s signature nutty flavor.
Next, in a saucepan, heat the whole milk and heavy cream over medium heat until it begins to steam (but not boil). While waiting for the milk and cream mixture, whisk together the egg yolks, granulated sugar, and salt in a separate bowl until the mixture becomes pale and slightly fluffy.
Slowly pour the hot milk mixture into the egg yolk mixture to temper the eggs. Do this slowly, stirring constantly to avoid curdling the eggs. Once fully combined, return the mixture to the saucepan and cook over low heat until it thickens slightly (around 170°F or 77°C). This step ensures that your custard is smooth and thickened without scrambling the eggs.
Once your custard base is thickened, remove it from the heat and stir in the sesame paste along with vanilla extract. For a smoother texture, you may want to strain the mixture through a fine sieve to remove any lumps or impurities. Let the mixture cool to room temperature before placing it in the refrigerator. Chill for at least 4 hours to ensure the mixture is cold and ready for churning.
After chilling, transfer the custard mixture to an ice cream maker and churn according to the manufacturer’s instructions. This will turn the mixture into a creamy, thick ice cream. Once the ice cream reaches the desired consistency, transfer it to a container and freeze it for 2-4 hours to firm up before serving.
While the ice cream is freezing, prepare the honey drizzle by simmering the honey and water in a small saucepan over low heat. Stir occasionally until the mixture thickens slightly. For additional flavor, you can add a splash of orange blossom water or a bit of lemon juice to the drizzle. Allow the drizzle to cool before serving.
When ready to serve, scoop out the ice cream and drizzle generously with the honey drizzle. You can further enhance the presentation by garnishing with crushed sesame brittle or edible flowers, if desired. These add a nice crunchy texture and vibrant color to the dish.
Notes
For extra crunch and contrast, sprinkle roasted black sesame seeds or crushed caramelized nuts on top before serving. A drizzle of warm honey or even a touch of miso caramel can elevate the flavors beautifully. Serve in a waffle cone or mochi bowl for a fun twist!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Asian Fusion
Keywords: Black Sesame Ice Cream with Honey Drizzle