Toasted Black Sesame Ice Cream (Printable Version)

Rich, creamy vanilla custard swirled with toasted black sesame paste creates a unique frozen dessert with deep nutty undertones.

# Ingredient List:

→ Black Sesame Paste

01 - 1/2 cup black sesame seeds
02 - 2 tablespoons honey
03 - 1 tablespoon neutral oil

→ Ice Cream Base

04 - 1 2/3 cups whole milk
05 - 1 cup heavy cream
06 - 2/3 cup granulated sugar
07 - 4 large egg yolks
08 - 1/4 teaspoon fine sea salt
09 - 1 teaspoon pure vanilla extract

# Step-by-Step Instructions:

01 - Heat a dry skillet over medium heat. Add the black sesame seeds and toast for 3-4 minutes, stirring constantly until fragrant. Remove from heat and let cool completely.
02 - Grind the cooled seeds in a food processor or spice grinder until fine powder forms. Add honey and neutral oil, blending until smooth paste develops. Set aside.
03 - Combine milk, heavy cream, and half the sugar in a medium saucepan. Heat over medium until just steaming, avoiding boiling.
04 - Whisk egg yolks with remaining sugar and salt in a separate bowl until mixture becomes pale and thickened.
05 - Gradually pour the hot dairy mixture into the yolks while whisking constantly to prevent curdling.
06 - Return mixture to saucepan. Cook over low heat, stirring continuously with a wooden spoon until slightly thickened and coating the back of the spoon (approximately 175°F).
07 - Remove from heat. Stir in the prepared black sesame paste and vanilla extract until completely smooth and fully incorporated.
08 - Pour custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours until thoroughly chilled.
09 - Process the chilled mixture in an ice cream maker according to the manufacturer's instructions until soft-serve consistency forms.
10 - Transfer churned ice cream to a freezer-safe container. Cover and freeze for at least 2 hours until firm enough to scoop.

# Tips from hearthlykitchen:

01 -
  • The deep nutty flavor keeps people guessing while they go back for seconds
  • Makes you look like you understand flavor profiles way beyond basic vanilla
02 -
  • The paste must be completely smooth before adding it to the custard or you will have gritty bits throughout your ice cream
  • Tempering the eggs slowly is non negotiable unless you want accidentally scrambled egg ice cream
03 -
  • Make the black sesame paste a day ahead so the flavors have time to develop fully
  • Strain the custard twice if you want an impossibly smooth restaurant quality texture

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