Yields:
8 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
Black sesame seeds have been used in Asian cuisine and traditional medicine for centuries, and the creative idea of incorporating this beloved ingredient into ice cream originated in Japan. Black sesame provides a rich, nutty undertone that adds a touch of mystery to this dessert. When combined with the sweet creaminess of ice cream base, it creates a flavorful and harmonious balance.
Ingredients
Adjust Servings
Instructions
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Place the black sesame seeds in a dry, non-stick pan. Heat them over medium-low heat, stirring frequently. Toast the sesame seeds until they become fragrant.
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Allow the toasted sesame seeds to cool for a few minutes, then transfer them to a food processor. Grind the sesame seeds into a fine powder.
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In a mixing bowl, whisk the sugar and egg yolks until the mixture becomes pale yellow. Then, add the ground black sesame seeds and black sesame paste to the egg mixture. Whisk until they are thoroughly combined.
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In a saucepan, pour in the whole milk and heat it over medium heat. Remove it from the heat just before it reaches the boiling point. Slowly pour the hot milk into the egg and sugar mixture, whisking constantly. Pour this combined mixture into a pan.
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Heat the combined mixture over medium-low heat. Use a rubber spatula and keep scraping the bottom of the pan. Continue to cook until the mixture reaches about 175ºF (80ºC). Remove it from the heat and place the pot in a large bowl filled with ice water. Pour the mixture through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg. Mix in the heavy cream, vanilla extract, and a pinch of salt. Stir until well combined.
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Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 3 hours, but overnight is even better. Transfer the chilled mixture to an ice cream maker and churn it according to the manufacturer's instructions. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container. Freeze for at least 4 hours or until the ice cream has hardened.
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Scoop the black sesame seed ice cream into bowls or cones and enjoy!
