Black Sesame Ice Cream

Indulge in the nutty, roasted richness of Black Sesame Ice Cream, a creamy and distinctively flavorful dessert that’s as sophisticated as it is satisfying. This luscious treat is made by toasting black sesame seeds to bring out their deep, aromatic essence, then blending them into a smooth, velvety custard base crafted with whole milk, heavy cream, and egg yolks. Sweetened with just the right amount of sugar and finished with a hint of vanilla, this homemade ice cream is both indulgent and refined. Perfect for those seeking a unique dessert experience, Black Sesame Ice Cream pairs beautifully with fresh berries, sesame cookies, or simply on its own for a bold yet balanced flavor. Whether you’re exploring Asian-inspired desserts or looking to impress guests with a creative frozen treat, this recipe is a must-try!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1 cup black sesame seeds
• 0.75 cup granulated sugar
• 1.5 cups whole milk
• 1.5 cups heavy cream
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt

Directions

Step 1

Heat a large skillet over medium heat and add black sesame seeds. Stir and toast them until fragrant, about 3-5 minutes. Be careful not to burn them.

Step 2

Allow the seeds to cool slightly, then transfer to a food processor or spice grinder. Grind into a fine powder, pausing to scrape down the sides as necessary.

Step 3

In a medium saucepan, combine whole milk and heavy cream. Add the ground black sesame powder and 1/4 cup of granulated sugar. Whisk to combine.

Step 4

Place the saucepan over medium heat and bring the mixture to a simmer. Be careful not to let it boil. Once it simmers, remove from heat and let it sit for 5 minutes.

Step 5

In a separate bowl, whisk together egg yolks, remaining 1/2 cup of sugar, and salt until the mixture is smooth and pale.

Step 6

Slowly pour a ladle of the warm milk mixture into the egg yolks while whisking constantly to temper them. Gradually add the rest of the milk mixture, continuing to stir.

Step 7

Pour the custard back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes.

Step 8

Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps and sesame seed fragments.

Step 9

Stir vanilla extract into the strained custard, then cover and chill in the refrigerator for at least 4 hours or overnight.

Step 10

Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.

Step 11

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	1021.7 grams (1021.7g)

Amount per serving	% Daily Value*
Calories	2638

Total Fat 185.80g	238%
Saturated Fat 90.40g	452%
Polyunsaturated Fat 0.40g
Cholesterol 1142mg	381%
Sodium 888mg	39%
Total Carbohydrate 187.90g	68%
Dietary Fiber 7.70g	28%
Total Sugars 168.50g
Protein 35.60g	71%

Vitamin D 234IU	1171%
Calcium 1262mg	97%
Iron 12mg	67%
Potassium 632mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 5.5%

Carbs: 29.3%