Black Sesame Ice Cream
Indulge in the nutty sophistication of Black Sesame Ice Cream, a velvety dessert that marries bold, earthy flavors with creamy decadence. This recipe features toasted black sesame seeds, meticulously ground to unlock their aromatic essence, blended with rich heavy cream, whole milk, and smooth egg yolks to create a custard base that's irresistibly luxurious. A hint of vanilla adds a delicate sweetness, while the striking charcoal-gray hue offers a visual treat that sets this ice cream apart. Perfect for foodies seeking unique homemade desserts, this recipe is ready to impress with its gourmet flair and subtle complexity. Whether served solo or as a creative pairing for Asian-inspired sweets, Black Sesame Ice Cream is a showstopper you'll want to savor with every bite.
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Recipe Information
Ingredients
- 1 cup black sesame seeds
- 0.75 cup granulated sugar
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Heat a large skillet over medium heat and add black sesame seeds. Stir and toast them until fragrant, about 3-5 minutes. Be careful not to burn them.
Allow the seeds to cool slightly, then transfer to a food processor or spice grinder. Grind into a fine powder, pausing to scrape down the sides as necessary.
In a medium saucepan, combine whole milk and heavy cream. Add the ground black sesame powder and 1/4 cup of granulated sugar. Whisk to combine.
Place the saucepan over medium heat and bring the mixture to a simmer. Be careful not to let it boil. Once it simmers, remove from heat and let it sit for 5 minutes.
In a separate bowl, whisk together egg yolks, remaining 1/2 cup of sugar, and salt until the mixture is smooth and pale.
Slowly pour a ladle of the warm milk mixture into the egg yolks while whisking constantly to temper them. Gradually add the rest of the milk mixture, continuing to stir.
Pour the custard back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes.
Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps and sesame seed fragments.
Stir vanilla extract into the strained custard, then cover and chill in the refrigerator for at least 4 hours or overnight.
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 168.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1262 mg | 97% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
