Black Sesame Ice Cream

Black sesame ice cream is a rich and strikingly dark dessert that captures the essence of Japanese flavors. This ice cream is nutty, intensely flavorful, and deeply creamy. The toasted black sesame paste provides not just a unique flavor but also a dramatic black color. Its complexity is balanced with the sweetness from turbinado sugar and the richness from cream, making it an unforgettable treat.

Ingredients

• 6 ounces turbinado or light brown sugar (about 3/4 cup; 170 g)

• 4 1/2 ounces egg yolk (about 1/2 cup; 125 g), from 7 large eggs

• 1/2 teaspoon kosher salt (about 2 g; for table salt, use half as much by volume or the same weight)

• 7 ounces heavy cream (about 3/4 cup plus 2 tablespoons; 195 g)

• 8 ounces whole milk (about 1 cup; 225 g)

• 6 ounces Japanese-style black sesame paste (about 2/3 cup; 170 g), such as Kuki or another high-quality roasted paste

Directions

Start by combining the sugar, egg yolks, and salt in a 3-quart stainless steel saucier. Whisk in the heavy cream and milk to the mixture. Then, cook the mixture over medium-low heat, stirring occasionally, until the base is warm to the touch. Once it’s warmed, increase the heat to medium and continue cooking, stirring constantly, until the mixture is steaming-hot but not boiling. It should take about 8 minutes to reach this stage, or if using a thermometer, about 155°F (68°C).

Once the custard reaches the right temperature, remove it from the heat and whisk in the black sesame paste. Stir until smooth. For a more homogenous texture and to ensure the paste is fully incorporated, strain the custard through a fine-mesh sieve into a large bowl. If desired, use an immersion blender to process the mixture for about 30 seconds for an even smoother appearance. This is mainly for aesthetic purposes, as some brands of paste are finer than others.

To cool the custard, fill a sink compartment or a large bowl with a few inches of ice water. Place the bowl with the custard inside, stirring occasionally, until the mixture cools to about 40°F (4°C). This process should take around 30 minutes. Once cooled, cover the custard and refrigerate until it’s no warmer than 40°F (4°C), which should take about 4 hours, although you can store it in the fridge for up to a week.

Once the custard is chilled, churn it in an ice cream machine according to the manufacturer’s instructions. During this process, place a 1-quart container and a flexible spatula in the freezer to chill. Once the ice cream reaches a thick and fluffy consistency, stop the machine and transfer the ice cream into the chilled container using the spatula. You can enjoy it immediately as a soft-serve treat, or cover the surface with plastic wrap pressed directly against the ice cream to prevent freezer burn. Then, cover with a lid or foil and freeze until firm, about 4 hours.

Variations

While the ice cream is delicious on its own, it can also be dressed up with toppings. A drizzle of raspberry purée adds a fresh, tangy contrast to the rich flavor of black sesame. The combination of sweet and tart is reminiscent of the classic peanut butter and jelly flavor pairing. For a more decadent experience, you can top it with a bit of kuromitsu syrup (a Japanese black sugar syrup) or a swirl of dark chocolate ganache. You could even fold in crunchy sesame brittle or candied ginger pieces before freezing for extra texture.

Servings and Timing

Servings: 8
Makes: 1 quart
Prep time: 5 minutes
Cook time: 10 minutes
Active time: 25 minutes
Chilling and Freezing time: 9 hours
Total time: 9 hours 15 minutes

Storage/Reheating

Store the ice cream in an airtight container in the freezer. Be sure to place a sheet of plastic wrap directly against the surface of the ice cream to prevent ice crystals from forming. It will keep for up to 2 weeks in the freezer. If the ice cream becomes too firm to scoop, let it sit at room temperature for about 5-10 minutes before serving.

FAQs

What makes Japanese black sesame paste different from black tahini?

Japanese black sesame paste is made from toasted, unhulled black sesame seeds, which give it a richer, nuttier flavor and a jet-black color. Black tahini, made from raw, hulled sesame seeds, is milder and has a more astringent taste, which is not ideal for this recipe.

Can I use regular sugar instead of turbinado?

Yes, regular sugar can be used, but it will lack the molasses depth that turbinado or light brown sugar provides. If substituting, consider adding a teaspoon of molasses to mimic the flavor.

Do I need an ice cream machine?

An ice cream machine is recommended for the best results, as it helps create the smooth and creamy texture this recipe requires. Without it, the ice cream may freeze too hard or form ice crystals.

Can I make this dairy-free?

It is possible to make a dairy-free version, although the texture and flavor will vary. Full-fat coconut milk is a good alternative and pairs nicely with the sesame flavor, but the consistency may not be as creamy as the dairy-based version.

Why is my ice cream gray instead of black?

The ice cream may turn gray if the wrong type of sesame paste is used. Only high-quality, roasted Japanese-style sesame paste will give the ice cream its deep black color. Coarser or raw pastes will result in a paler color and a more bitter flavor.

Conclusion

This black sesame ice cream is a showstopper, not just in flavor but also in its dramatic, dark color. It is a unique dessert that combines Japanese ingredients with a classic custard base. The result is an elegant treat that is both nostalgic and sophisticated. Whether served on its own or with fruit or syrup toppings, it’s always a crowd-pleaser.