Black Sesame Ice Cream (Print Version)

Nutty, creamy dessert with black sesame, candy eyes and playful scoops. Japanese fusion, vegetarian, and gluten-free.

# What You’ll Need:

→ Ice Cream Base

01 - 1 cup whole milk
02 - 2/3 cup granulated sugar
03 - 1 1/2 cups heavy cream
04 - 4 large egg yolks
05 - Pinch of salt

→ Black Sesame Paste

06 - 1/2 cup black sesame seeds
07 - 2 tablespoons honey
08 - 2 tablespoons water

→ Decoration

09 - 12 candy eyes

# How to Make It:

01 - Heat black sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, then allow to cool.
02 - Process cooled sesame seeds in a food processor or spice grinder until finely powdered. Add honey and water, blending into a smooth paste. Set aside.
03 - Combine whole milk, granulated sugar, and salt in a medium saucepan over medium heat. Warm until steaming but do not boil.
04 - In a separate bowl, whisk egg yolks. Gradually pour half of the hot milk mixture into the yolks, whisking constantly.
05 - Return the tempered egg mixture to the saucepan. Cook over low heat, stirring continuously, until custard thickens enough to coat a spoon (approximately 170°F).
06 - Remove from heat and strain custard through a fine mesh sieve into a clean bowl. Stir in heavy cream and black sesame paste until fully blended.
07 - Cover and refrigerate the mixture for at least 2 hours.
08 - Churn the chilled mixture in an ice cream maker according to manufacturer's instructions until thick and creamy.
09 - Transfer ice cream to a freezer-safe container. Freeze for at least 2 hours or until firm.
10 - Scoop ice cream into balls and gently press two candy eyes onto each scoop before serving.

# Additional Tips::

01 -
  • Made with pantry staples and simple fresh ingredients
  • Naturally gluten free and vegetarian so everyone can enjoy it
  • Perfect for special occasions or everyday sweet cravings
  • Has an irresistible nutty flavor and creamy texture
  • Decorated scoops bring smiles to any party table
02 -
  • Rich in healthy fats and antioxidants from sesame seeds
  • Perfect freezer dessert for make ahead parties
  • Custard base makes it creamy and never icy
03 -
  • Always toast sesame seeds fresh before grinding Its the secret to bold flavor and none of that raw bitterness
  • Take care when tempering egg yolks and constantly whisk to keep your custard silky smooth If your ice cream is too firm after freezing let it rest in the fridge ten minutes before scooping for best texture

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