Black Sesame Ice Cream
Black Sesame Ice Cream is a creamy, nutty, and uniquely sophisticated frozen dessert inspired by traditional Japanese flavors. Made with a rich custard base of egg yolks, cream, and milk, this ice cream is elevated with deeply roasted Japanese-style black sesame paste for a bold, toasty flavor and striking dark gray color. The result is a perfectly smooth and indulgent treat with a slightly bitter, chocolate-like depth. Ideal for summer or anytime you crave something different, this ice cream is both impressive and approachable—perfect for adventurous dessert lovers and elegant dinner parties alike.
Equipment
- 1 × 3-quart stainless steel saucier
- 1 × balloon whisk
- 1 × flexible silicone spatula
- 1 × digital thermometer (optional but recommended)
- 1 × Fine Mesh Strainer
- 1 × immersion blender (optional, for color/texture)
- 1 × Ice Cream Maker
- 1 × 1-quart freezer-safe container with lid
Ingredients
- ¾ cup 170g turbinado sugar (or light brown sugar)
- 7 large egg yolks approximately ½ cup or 125g
- ½ teaspoon kosher salt use half if using table salt
- ¾ cup + 2 tablespoons 195g heavy cream
- 1 cup 225g whole milk
- ⅔ cup 170g Japanese black sesame paste (preferably roasted and unsweetened, such as Kuki brand)
Instructions
- Create the Custard Base: In a medium-sized heavy-bottomed saucepan, whisk together the sugar, egg yolks, and salt until well combined. Gradually pour in the cream and milk while continuing to whisk until smooth. Set the pan over medium-low heat and warm the mixture gently, stirring constantly with a silicone spatula to avoid curdling.
- Heat to the Right Temperature: As the mixture heats, increase the heat to medium. Continue stirring until the custard reaches about 155°F (68°C)—hot to the touch but not boiling. This should take roughly 8 minutes. Use a digital thermometer for best accuracy.
- Incorporate the Black Sesame Paste: Remove the pan from heat and immediately whisk in the black sesame paste until fully incorporated. For a uniform, deep gray color, you can briefly blend the mixture (about 30 seconds) using an immersion blender, though this is optional.
- Strain and Cool Down: Pour the custard through a fine-mesh sieve into a large mixing bowl to remove any lumps or curdled bits. Prepare an ice bath by filling a larger bowl or your sink with cold water and ice. Place the bowl with the custard inside the ice bath, stirring occasionally to cool it down. Allow it to sit until fully chilled, about 30 minutes.
- Chill Thoroughly in the Refrigerator: Cover the bowl with plastic wrap or a lid and transfer it to the refrigerator. Let the mixture chill for at least 4 hours or until it reaches 40°F (4°C). You can keep it refrigerated for up to a week before churning.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Meanwhile, place your freezer-safe container and a spatula in the freezer to pre-chill.
- Freeze for a Firmer Texture: Once the ice cream reaches a thick, soft-serve consistency, turn off the machine and quickly transfer the ice cream to your cold container using the chilled spatula. Press plastic wrap directly onto the surface to prevent ice crystals, seal the lid, and freeze for 4–5 hours until fully set.
Notes
- Choose the Right Sesame Paste: Japanese-style black sesame paste is made from roasted, unhulled sesame seeds and has a bold, nutty, slightly bitter flavor ideal for desserts. Avoid raw black tahini, which lacks the depth needed for this ice cream.
- No Ice Cream Maker? You can freeze the custard in a shallow pan and stir it vigorously every 30 minutes for 3–4 hours. The texture won’t be as smooth, but it still works.
- Egg Safety Tip: Heating the custard to at least 155°F ensures safe pasteurization of the yolks without scrambling them.
- Texture Tip: The optional immersion blending step helps emulsify the sesame paste fully, resulting in a smooth, uniform appearance.
