Black Sesame Ice Cream
Toasted black sesame seeds are ground into a paste and churned into a creamy ice cream base, producing a rich, nutty flavor and a deep gray color. The taste is earthy and slightly bitter, balancing well against the sweetness of the custard. Active prep takes about 30 minutes, with several hours needed for chilling and freezing.
Equipment
- Ice Cream Maker
- Heavy-bottom saucepan
- Whisk
- Blender or mortar and pestle
Ingredients
- 1 cup black sesame seeds preferably toasted
- 2 cups heavy cream fresh and chilled
- 1 cup whole milk
- 4 large egg yolks preferably organic
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Toast black sesame seeds in a dry skillet over medium heat until aromatic, approximately 3 minutes. Allow them to cool.
- Grind cooled sesame seeds into a fine paste using a blender or mortar and pestle.
- In a heavy-bottom saucepan, bring the heavy cream and whole milk to a gentle simmer over medium heat.
- In a separate bowl, whisk together egg yolks and granulated sugar until pale and thick.
- Slowly temper the egg yolk mixture by gradually adding simmered cream and milk while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon.
- Stir in the black sesame paste, vanilla extract, and salt until thoroughly combined. Chill the mixture completely in the refrigerator.
- Churn the chilled mixture in your ice cream maker according to manufacturer's instructions. Freeze until firm.
Notes
Tammy’s Tips:
- Consider adding a tablespoon of honey for a floral sweetness that complements the nutty sesame flavor.
- For a nut-free version, substitute with sunflower or pumpkin seeds.
Nutrition
Calories: 538kcalCarbohydrates: 35gProtein: 8gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 102mgSodium: 137mgPotassium: 256mgFiber: 3gSugar: 29gVitamin A: 1244IUVitamin C: 0.5mgCalcium: 347mgIron: 4mg
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