Black Sesame Ice Cream (Printable)

Creamy black sesame treat with sweet honey notes and playful candy eye decoration for a whimsical finish.

# 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

# Method:

01 - Heat a dry skillet over medium. Add black sesame seeds and toast for 2 to 3 minutes, stirring constantly until aromatic. Remove from heat and cool completely.
02 - Transfer cooled seeds to a food processor or spice grinder. Pulse to a fine powder. Add honey and water, process into a smooth paste. Reserve.
03 - Combine whole milk, granulated sugar, and salt in a medium saucepan. Warm over medium heat until just steaming but not boiling.
04 - In a mixing bowl, whisk egg yolks until smooth. Slowly pour half the warmed milk into yolks, whisking constantly to prevent curdling.
05 - Return yolk mixture to the saucepan. Cook gently on low, stirring without interruption, until thickened enough to coat the back of a spoon (about 170°F).
06 - Remove saucepan from heat. Strain custard through a fine mesh sieve into a clean bowl. Stir in heavy cream and prepared black sesame paste until thoroughly combined.
07 - Cover bowl and refrigerate for a minimum of 2 hours until well chilled.
08 - Pour chilled mixture into an ice cream maker. Churn according to manufacturer’s instructions until thick and creamy.
09 - Transfer churned ice cream to a freezer-safe container. Freeze for at least 2 hours, or until the texture is firm.
10 - Scoop into balls and gently press two candy eyes onto each scoop. Serve immediately.

# Expert Advice:

01 -
  • Ready in about four and a half hours with only twenty minutes of hands-on work
  • Naturally gluten free and vegetarian
  • Fun to decorate and serve at birthdays or Halloween
  • Irresistibly creamy and nutty with a unique roasted flavor
02 -
  • Rich in healthy fats from sesame seeds
  • Naturally gluten free and can be made nut free depending on the candy eyes
  • Keeps beautifully in the freezer for up to one month
03 -
  • For velvety results always chill the custard base thoroughly before churning
  • Never skip the straining step as it ensures a silky finish If the flavor seems too mild add more sesame paste to taste after mixing with cream and before chilling

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