Sugar-Free Black Sesame Ice Cream
Indulge in the velvety richness of Sugar-Free Black Sesame Ice Cream—a guilt-free dessert that blends nutty sophistication with creamy decadence. This refined, homemade ice cream features toasted black sesame seeds, artfully transformed into a smooth paste to infuse every bite with deep, earthy flavor. Sweetened naturally with erythritol, it’s perfect for those seeking a sugar-free treat without compromising on taste. Crafted with a luscious custard base of heavy cream, whole milk, and egg yolks, and enhanced by a touch of pure vanilla extract, this ice cream delivers a silky smooth texture that’s perfect for savoring on hot summer days or as an elegant dessert for special occasions. Quick to prepare yet packed with unique character, this sesame ice cream is a must-try—experience the harmony of rich flavors and guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups Heavy cream
- 1.5 cups Whole milk
- 1 cup Black sesame seeds
- 0.75 cup Erythritol or your preferred sugar substitute
- 4 large Egg yolks
- 1 teaspoon Pure vanilla extract
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Spread the black sesame seeds evenly on a baking sheet. Toast them in the preheated oven for about 5-7 minutes, or until they are fragrant. Allow them to cool slightly.
Once cooled, grind the toasted sesame seeds into a fine paste using a food processor. You might need to scrape down the sides occasionally to ensure even grinding.
In a medium saucepan, combine heavy cream and whole milk. Heat over medium heat until just below simmering, stirring occasionally. Remove from heat.
In a separate bowl, whisk together erythritol and egg yolks until the mixture is pale and slightly thickened.
Slowly pour the warm milk and cream mixture into the egg yolks while whisking continuously to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not boil.
Remove the saucepan from the heat and stir in the black sesame paste, vanilla extract, and a pinch of salt until fully combined.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or unground sesame seed pieces.
Cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature.
Once cooled, refrigerate the mixture for at least 4 hours or overnight to deepen the flavors.
Churn the chilled custard 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 2-4 hours, or until firm before serving.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 18.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1262 mg | 97% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 625 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.
