Description
Black sesame ice cream is a delightful and unique dessert that combines the nutty flavors of black sesame with a creamy, smooth texture. Whether you’re seeking to explore Asian-inspired desserts or simply want to try something new, this creamy treat is sure to impress. By following the easy step-by-step instructions and experimenting with variations, you can create a dessert that suits your tastes and is sure to be a hit at any gathering.
Ingredients
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1 cup black sesame seeds (about 150g)
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2 cups whole milk (or any milk of choice for dairy-free options)
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1 cup heavy cream (or coconut cream for dairy-free)
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¾ cup granulated sugar
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5 large egg yolks
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1 tsp vanilla extract (optional, for added depth of flavor)
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Pinch of salt
Instructions
Start by toasting the black sesame seeds to bring out their full flavor. Place them in a dry pan over medium heat and gently toast them for about 2-3 minutes. Stir constantly to prevent them from burning. Once toasted, remove them from the heat and set them aside to cool.
Once the sesame seeds have cooled, transfer them to a food processor or spice grinder. Pulse the seeds until they are finely ground into a paste. For a smoother paste, you can add about 2 tablespoons of milk to help with the grinding process. Set this paste aside for later use.
In a saucepan, combine the milk and cream. Heat the mixture over medium heat, stirring occasionally. Make sure it does not come to a boil. While the milk and cream are warming up, whisk the egg yolks and sugar in a separate bowl until the mixture is smooth and slightly pale.
Once the milk and cream mixture is hot but not boiling, slowly pour it into the egg yolk mixture while whisking constantly. This process, called tempering, helps prevent the eggs from scrambling. Once combined, return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 170°F or 77°C). Be careful not to overcook the custard, as this could cause it to curdle.
Remove the custard from the heat and stir in the black sesame paste. Add a pinch of salt and vanilla extract if you’d like to enhance the flavor even further. Stir the mixture until everything is fully combined and smooth.
Let the custard cool to room temperature before transferring it to the refrigerator. Chill it for at least 4 hours, but for best results, allow it to sit overnight. The longer you chill it, the better the texture and flavor will develop.
Once the custard mixture is fully chilled, pour it into an ice cream maker. Churn it according to the manufacturer’s instructions. The ice cream should reach a soft-serve consistency after about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until it becomes firm. Once ready, scoop out and serve the creamy, nutty black sesame ice cream. Enjoy!
Notes
Black sesame seeds bring a rich, nutty flavor and natural earthy sweetness to this ice cream. For best results, use freshly toasted seeds and chill the mixture thoroughly before churning. Perfect for those who love unique, gourmet flavors!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Asian
Keywords: Creamy Black Sesame Ice Cream