Why You’ll Love This Recipe

• ✓Intensely nutty and toasty flavor profile
• ✓Incredibly smooth and creamy texture
• ✓Stunning natural slate-gray color
• ✓Easier to make than you think!

Equipment You’ll Need

• ✓Ice cream maker
• ✓Heavy-bottomed saucepan
• ✓High-powered blender or spice grinder
• ✓Fine-mesh sieve
• ✓Whisk
• ✓Mixing bowls
• ✓Airtight, freezer-safe container

Ingredients

• ✓1/2 cup black sesame seeds
• ✓1 3/4 cups heavy cream, cold
• ✓1 cup whole milk
• ✓3/4 cup granulated sugar, divided
• ✓5 large egg yolks
• ✓1 teaspoon pure vanilla extract
• ✓1/4 teaspoon kosher salt

Instructions

1. First, toast the black sesame seeds. Place them in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring constantly, until they become fragrant and you hear a few of them pop. Be careful not to burn them. Let them cool completely.
2. Once cooled, transfer the toasted seeds to a high-powered blender or spice grinder. Add 1/4 cup of the granulated sugar. Blend until the seeds break down into a fine, sandy powder, and then continue blending until a thick, oily paste forms. This may take a few minutes; scrape down the sides as needed.
3. Prepare the custard base. In a medium, heavy-bottomed saucepan, combine 1 3/4 cups heavy cream, 1 cup whole milk, and the salt. Warm the mixture over medium heat until it’s steamy and small bubbles form around the edges. Do not let it boil.
4. While the cream mixture is heating, whisk the egg yolks and the remaining 1/2 cup of sugar in a separate medium bowl. Whisk vigorously for about 2 minutes until the mixture is pale, thick, and ribbony.
5. Temper the eggs. Slowly pour about half a cup of the hot cream mixture into the egg yolk mixture, whisking constantly. This gently raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, scraping the bottom of the pan. Cook until the custard thickens enough to coat the back of the spoon (about 170-175°F on an instant-read thermometer). This should take 5-8 minutes. Do not let it boil, or it will curdle.
7. Immediately remove the custard from the heat. Strain it through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. Whisk in the black sesame paste and the vanilla extract until fully combined.
8. Chill the ice cream base. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight, until thoroughly chilled.
9. Churn the ice cream. Once the base is completely cold, give it a good whisk. Pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes, until it reaches the consistency of soft-serve.
10. Freeze to harden. Transfer the churned ice cream to an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface. Freeze for at least 4 hours, or until firm.
11. Serve and enjoy! Let the ice cream sit at room temperature for a few minutes before scooping for the best texture.

Expert Cooking Tips

• ✓Don’t skip toasting the sesame seeds! This step is crucial for unlocking their deep, nutty aroma and flavor.
• ✓For the smoothest texture, ensure your black sesame paste is as fine as possible. A powerful blender makes a huge difference.
• ✓Chilling the base overnight is highly recommended. A colder base churns faster and results in a creamier ice cream with fewer ice crystals.
• ✓Pre-chill your freezer container. Storing the churned ice cream in a frozen container helps it firm up faster and maintains a creamy consistency.

Substitutions and Variations

For a dairy-free version, you can substitute the heavy cream and whole milk with full-fat canned coconut cream and coconut milk. The flavor will have a coconut undertone that pairs nicely with the sesame. You can also use store-bought black sesame paste (tahini) to save time, but ensure it’s made from toasted seeds for the best flavor. For a different sweetener, maple syrup can be used, but it will add a distinct flavor.

Common Mistakes to Avoid

Avoid overheating the custard base, as this can scramble the eggs and create a grainy texture or eggy flavor. Always cook low and slow, and strain the custard. Another common issue is an icy texture. This happens if the base isn’t chilled enough before churning or if the fat content is too low. Stick to whole milk and heavy cream for the creamiest results. Finally, under-toasting the seeds will lead to a lackluster flavor, while burning them will make the ice cream bitter.

Serving Suggestions

Serve scoops in a chilled bowl topped with a sprinkle of toasted white sesame seeds for contrast. It’s also delicious with fresh berries like raspberries or strawberries, a mochi ball on the side, or served alongside a piece of matcha castella cake. For an extra decadent touch, add a drizzle of condensed milk or dark honey.

Storage and Reheating Tips

Store the ice cream in an airtight container in the coldest part of your freezer (usually the back). Press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the lid. This prevents ice crystals from forming and protects it from freezer burn. It’s best enjoyed within two weeks for optimal texture and flavor.

Frequently Asked Questions

Can I make this black sesame ice cream without an ice cream maker?

Yes, you can! For a no-churn version, pour the chilled custard base into a freezer-safe loaf pan or container. Freeze for 45 minutes, then remove and stir vigorously with a whisk or fork, breaking up any ice crystals. Repeat this process every 30-45 minutes for about 3-4 hours, until it’s firm but scoopable. The texture will be slightly less airy but still delicious.

Where can I buy black sesame seeds?

Black sesame seeds are readily available at most Asian grocery stores. You can also find them in the international aisle of larger supermarkets or purchase them online. Some specialty stores also sell pre-made toasted black sesame paste, which can be a great time-saver.

Why does my ice cream taste a little bitter?

A slight bitterness is a natural characteristic of black sesame, but a strong bitter taste usually means the seeds were over-toasted or burned. Toast them on medium-low heat and remove them as soon as they become fragrant to avoid this.

Conclusion

There you have it—a scoop of pure, nutty, creamy perfection! Making gourmet ice cream at home is so rewarding, and this unique black sesame flavor is sure to become a staple in your dessert rotation. If you try this recipe, I’d love to see it! Snap a photo and share it on Pinterest or Instagram, and don’t forget to tag us!