Black Sesame Ice Cream

This creamy Japanese-inspired Black Sesame Ice Cream is my favorite answer to the question What do you serve for dessert when you want something surprising and unforgettable The nutty flavor of roasted black sesame paired with rich custard creates an ultra smooth treat that adults adore but is playful enough for kids with candy eyes perched on top

Ever since my friend introduced this flavor at a downtown ice cream shop I have craved the unique roasted aroma that comes from using real sesame seeds and homemade paste It is always the scoop that disappears first at our birthday get togethers

Ingredients

• Whole milk: delivers rich body and creaminess so choose a quality fresh brand if possible
• Granulated sugar: gives sweetness and makes the ice cream perfectly scoopable
• Heavy cream: brings ultra smooth texture and mouthfeel Opt for full fat cream for best results
• Large egg yolks: thicken the base for that luxurious custard feel Fresh yolks with bright color make all the difference
• Black sesame seeds: the hero Add nutty flavor and a beautiful charcoal hue Toasted fresh for maximum aroma and taste
• Honey: a gentle sweet layer plus helps turn sesame into a smooth paste Use local honey if you can
• Water: needed to blend the sesame paste smoothly
• Salt: balances sweetness for a rounded flavor profile Pinches from a good quality salt make the ice cream shine
• Candy eyes: edible decorations Make your own or look for allergy friendly store bought ones

Instructions

Sauté the Sesame Seeds Toast:

Add black sesame seeds to a dry skillet over medium heat Stir constantly for 2 to 3 minutes until you smell a warm nutty aroma The seeds may pop slightly Let them cool completely You want them dark but not burnt which brings out deep flavor

Grind and Make Sesame Paste:

Place cooled sesame seeds into a food processor Pulse until you have a fine black powder Scrape down the sides for even grinding Add honey and water then blend until you have a smooth thick paste It should stick together easily with no dry bits

Prepare Custard Base:

Pour the whole milk granulated sugar and a pinch of salt into a medium saucepan Heat gently until the mixture is just steaming but not bubbling This gently dissolves sugar and mixes flavors without curdling milk

Temper Egg Yolks:

In another bowl whisk the egg yolks so they are smooth and pale Carefully ladle about half of the hot milk mixture into the yolks while whisking non stop This keeps the eggs from scrambling and ensures a silky custard

Thicken and Strain Custard:

Pour the tempered egg blend back into the saucepan Cook on low heat stirring constantly with a spatula until the custard thickens enough to coat the back of a spoon If you have a thermometer aim for 170F to 77C Immediately remove from heat and pour through a fine mesh sieve into a clean bowl to catch any lumps

Finish with Cream and Sesame Paste:

Stir heavy cream and finished black sesame paste into your warm custard base Mix until fully combined and uniform in color Cover the bowl with plastic wrap or a tight lid Chill in the refrigerator at least 2 hours so flavors meld and base sets

Churn for Ice Cream Texture:

Transfer the cold mixture to your ice cream maker Churn according to manufacturers instructions until you have a thick creamy ice cream It will resemble soft serve when ready

Freeze to Set:

Spoon the churned ice cream into a chilled freezer safe container Smooth the top Cover and freeze for at least another 2 hours so the texture firms up for easy scooping

Shape and Decorate Scoops:

Use an ice cream scoop to make perfectly round balls Place on serving bowls or cups While the ice cream is still cold gently press two candy eyes into each scoop for a whimsical playful look

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I absolutely love how the roasted black sesame changes the classic ice cream flavor into something bold and memorable My daughter once took her first spooky eyed scoop on Halloween and now she asks for it every time we have family movie night The deep color and playful eyes make it a conversation starter

Storage Tips

Keep ice cream tightly covered to prevent freezer burn A double layer of plastic wrap under the lid works wonders for keeping flavors fresh and texture smooth Store for up to two weeks but the taste is best in the first several days Always use a clean scoop so you dont introduce ice crystals or odors

Ingredient Substitutions

You can swap out homemade black sesame paste for quality neri goma if you want extra depth Dont have honey Try maple syrup for a slightly different sweetness In a pinch dairy free coconut cream can replace heavy cream but the result will be lighter and less rich

Serving Suggestions

Serve scoops in chilled bowls or cones for maximum creaminess Try drizzling with warm honey for an extra fancy touch Add a sprinkle of toasted black or white sesame seeds for more crunch and dramatic presentation Let kids decorate with extra candy eyes or colorful sprinkles for parties

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Try making Black Sesame Ice Cream for your next party or family night One bite and you'll see why this dessert is unforgettable

Common Recipe Questions

→ How is black sesame flavor achieved?

Toasting and grinding black sesame seeds creates a rich paste, lending nutty depth and signature flavor.

→ Can I use store-bought sesame paste?

Yes, store-bought neri goma offers a deeper, consistent flavor and saves preparation time.

→ Is an ice cream maker required?

Using an ice cream maker creates a smooth, creamy texture but manual methods can be used with extra effort.

→ Is this dessert suitable for gluten-free diets?

The ingredients are naturally gluten-free, but check candy eyes labels for possible allergens.

→ What occasions suit this dessert?

Ideal for holidays, birthday parties, or Halloween due to the fun decorative eyes and unique flavor.

→ How do I serve for extra flavor?

Top with honey drizzle or sprinkle with toasted sesame seeds to enhance taste and presentation.