Sesame Ice Cream
Indulge in the nutty, aromatic delight of Sesame Ice Cream—a sophisticated spin on traditional frozen treats. This creamy dessert features the bold, earthy flavor of toasted black sesame seeds, finely ground into a rich paste and blended with luscious heavy cream, whole milk, and a hint of vanilla for added depth. Perfectly balanced with a touch of salt and sweetness, this custard-based ice cream offers a velvety texture and unique flavor profile that’s as comforting as it is intriguing. Ideal for pairing with other Asian-inspired desserts or enjoyed on its own, this recipe takes just minutes to prepare and transforms into a gourmet experience after chilling and churning. Discover how sesame seeds can elevate your dessert game with this irresistible homemade treat!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 1/2 cup Black sesame seeds
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 4 Egg yolks
Instructions
Begin by toasting the black sesame seeds in a dry skillet over medium heat for about 5 minutes, stirring frequently until they become fragrant. Be careful not to burn them.
Transfer the toasted sesame seeds to a food processor or blender and grind them into a fine paste.
In a medium saucepan, combine the heavy cream, whole milk, and ground sesame paste. Place the pan over medium heat and stir to combine.
In a separate mixing bowl, whisk the egg yolks and sugar together until the mixture is thick and pale lemon in color.
Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly, to temper the eggs and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solid bits and ensure a smooth texture.
Chill the mixture in the refrigerator for at least 4 hours or overnight, until completely cold.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Transfer the churned ice cream to a lidded container and freeze for an additional 2 hours until firm.
Serve the sesame ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 162.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 752 mg | 58% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 449 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.
