Description
Black Sesame Ice Cream is a luxurious, nutty, and deeply aromatic dessert inspired by Japanese flavors. Made with toasted black sesame paste, rich cream, and turbinado sugar, it’s smooth, dark, and strikingly flavorful. This unique ice cream combines creamy custard texture with the earthy depth of roasted sesame, creating a visually stunning and unforgettable treat.
Ingredients
- 6 oz (170 g) turbinado or light brown sugar (about ¾ cup)
- 4½ oz (125 g) egg yolks (from 7 large eggs)
- ½ tsp kosher salt (2 g)
- 7 oz (195 g) heavy cream (¾ cup + 2 tbsp)
- 8 oz (225 g) whole milk (1 cup)
- 6 oz (170 g) Japanese-style black sesame paste (about ⅔ cup)
Instructions
- Make the Custard Base: In a saucepan, whisk together sugar, egg yolks, and salt. Gradually add cream and milk while whisking.
- Cook: Heat the mixture over medium-low, stirring constantly until it reaches about 155°F (68°C) and is steaming-hot but not boiling (about 8 minutes).
- Add Sesame Paste: Remove from heat and whisk in black sesame paste until fully smooth. Strain through a fine-mesh sieve for a silky texture. Optionally, blend with an immersion blender for extra smoothness.
- Cool the Custard: Place the bowl of custard in an ice bath and stir until cooled to 40°F (4°C), about 30 minutes. Cover and refrigerate for at least 4 hours or up to 1 week.
- Churn: Once chilled, churn the custard in an ice cream machine according to manufacturer instructions until thick and fluffy.
- Freeze: Transfer the churned ice cream to a pre-chilled container, press plastic wrap against the surface, and freeze for at least 4 hours until firm.
- Serve: Scoop and serve as-is or top with raspberry purée, kuromitsu syrup, or sesame brittle for added flavor.
Notes
- Use high-quality Japanese roasted black sesame paste for the deepest flavor and color.
- Turbinado or light brown sugar adds a caramel-like depth to the ice cream base.
- If too firm to scoop, let it rest at room temperature for 5–10 minutes before serving.
- For dairy-free, replace milk and cream with full-fat coconut milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Custard and Ice Cream Machine
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 180mg
