Open Sesame Ice Cream
Indulge in the rich, nutty allure of *Open Sesame Ice Cream*, a creamy homemade dessert that celebrates the deep, toasty flavor of black sesame seeds. This recipe combines velvety custard made from whole milk, heavy cream, and egg yolks with the earthy complexity of freshly toasted and ground sesame seeds, balanced by a subtle sweetness from honey and vanilla. Perfectly churned to a smooth, luxurious texture, this ice cream provides a unique twist on classic frozen treats, making it a must-try for adventurous dessert lovers. Whether served in a bowl or nestled in a cone, this silky, slightly savory delight will transport your taste buds. Ready in just a few steps with simple ingredients, it's the perfect recipe for summer gatherings or a special indulgence. Explore the magic of black sesame with this irresistible frozen masterpiece!
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Recipe Information
Ingredients
- 100 grams black sesame seeds
- 240 ml whole milk
- 360 ml heavy cream
- 120 grams granulated sugar
- 4 pieces egg yolks
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Toast the black sesame seeds in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring occasionally to avoid burning.
Allow the toasted sesame seeds to cool, then grind them into a fine powder using a spice grinder or blender.
In a medium saucepan, heat the whole milk, heavy cream, and half of the sugar (60 grams) over medium heat until it just begins to simmer. Remove from heat.
In a separate mixing bowl, whisk together the remaining sugar, egg yolks, and honey until the mixture becomes pale and thick.
Slowly pour the heated milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling.
Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (approximately 6-8 minutes). Do not let it boil.
Remove from heat and stir in the ground black sesame seeds, vanilla extract, and a pinch of salt. Mix until well combined.
Strain the custard through a fine mesh sieve into a clean bowl to remove any solids and achieve a smooth texture.
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container, smoothing the top with a spatula. Freeze for 2-4 hours to firm up before serving.
Serve scooped in bowls or cones and enjoy the rich, nutty flavor of homemade Open Sesame Ice Cream!
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 30.0 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1398 mg | 108% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 465 mg | 10% | |
*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.
