Black Sesame Ice Cream
Make your own rich, creamy and nutty black sesame ice cream at home with just a handful of simple ingredients, no ice cream machine required!
- Prep time
- 1 hr 53 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ tbsp black sesame seeds
- ½ tbsp freshly boiled water
- ½ tbsp sugar
- 200 ml whole milk
- 200 ml heavy cream (35% milk fat or higher)
- ¼ tsp vanilla essence
- 2 pasteurized egg yolk
- 70 g sugar
- 1 tsp cornstarch
- ice cubes (to speed up cooling, optional)
Instructions
- 1
Before starting, place a metal container in the freezer for storing the ice cream later.
- 2
Pour 1 ½ tbsp black sesame seeds into a dry pan and toast over a medium-low heat until fragrant. Stir or shake the pan continuously to prevent burning.
- 3
Grind using a mortar and pestle until it becomes a fine powder.
- 4
Once smooth, transfer to a small bowl and add ½ tbsp sugar and ½ tbsp freshly boiled water. Mix until it forms a paste. (Add a little more water if necessary.)
- 5
Add 200 ml whole milk, 200 ml heavy cream and ¼ tsp vanilla essence to a saucepan. Heat on low and mix continuously until it reaches between 60 °C (140 °F) and 70 °C (158 °F) (or until small bubbles appear around the edges of the pan). Be careful not to overheat and scold the milk. Once hot, remove the pan from the stove and set aside.
- 6
In a heat-proof mixing bowl, add 2 pasteurized egg yolk, 70 g sugar, 1 tsp cornstarch and the black sesame paste. Mix until smooth.
- 7
Add a few tablespoons of the hot milk/cream mixture to the bowl while whisking to temper the eggs.
- 8
Gradually pour the rest of the milk/cream into the bowl while whisking.
- 9
Wipe out the saucepan and pour the contents of the bowl back in.
- 10
Return the saucepan to the stove and stir continuously over a low/medium-low heat until thickened to a custard-like consistency. Scrape the bottom from time to time to prevent burning.
- 11
Pour the thickened mixture back into the heatproof bowl and place it in a bowl of ice to speed up the cooling down period. Cover the surface with a piece of plastic wrap to prevent a skin from forming on the top.
- 12
Once cool to the touch, take your container from the freezer and pour the ice cream mixture inside. Cover with plastic wrap or a lid and place it in the coldest part of your freezer.
- 13
Whisk every 30-45 minutes for 3-4 hours (6 times in total). I recommend setting a timer so you don't forget!
- 14
Switch to a spatula when it becomes to thick to whisk.Once you've finished churning, freeze for another 2-3 hours to set fully.
- 15
Rest on the counter 5-10 minutes before scooping.
- 16
Enjoy!