Black Sesame Ice Cream Recipe
Ingredients
- 120g (1 cup) black sesame seeds
- 200g (1 cup) granulated sugar
- 500ml (2 cups) whole milk
- 250ml (1 cup) heavy cream
- 4 large egg yolks
- 5ml (1 tsp) vanilla extract
- Pinch of salt
Imagine a world where ice cream isn’t just ice cream but a wondrous, nutty delight that dances on your palate. Welcome to the exotic richness of Black Sesame Ice Cream—an exquisite fusion of tradition and indulgence. Known for its unique flavor and velvety texture, this ice cream transports you straight to the bustling streets of Japan, where it is treasured as a dessert delicacy. Perfect for both celebrating special occasions and adding an extra dash of flair to a cozy evening at home, this dessert promises a symphony of flavors. Let’s embark on a culinary adventure to craft this enchanting treat.
Kitchen Equipment Required
- Heavy-duty blender or food processor
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Ice cream maker
- Plastic wrap or parchment paper
Cooking Time Total estimated time: 4 hours (including chilling and freezing time)
Instructions
Step 1: Toast the Sesame Seeds
Begin by placing the black sesame seeds in a dry pan over medium heat. Toast them for about 3-5 minutes until they are fragrant. Be sure to stir continuously to prevent burning. Allow them to cool slightly before transferring to a blender or food processor.
Step 2: Create Black Sesame Paste
Grind the toasted sesame seeds in the blender or food processor until they form a smooth paste. If the mixture is too dry, you may add a small amount of oil or milk to achieve a thick, paste-like consistency. Set aside.
Step 3: Prepare the Custard Base
In a medium saucepan, combine the milk and cream, and heat gently over medium heat. Do not let it boil. In a separate bowl, whisk the egg yolks, sugar, and salt until the mixture becomes pale and slightly thickened. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
Step 4: Thicken the Custard
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 (around 8-10 minutes). Do not let it come to a boil.
Step 5: Combine and Chill
Remove the custard from heat and whisk in the vanilla extract and the black sesame paste. Mix until fully incorporated. Transfer the custard to a bowl and cover with plastic wrap or parchment paper directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
Step 6: Churn the Ice Cream
Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 7: Freeze
Transfer the churned ice cream into an airtight container. Press parchment paper against the surface and seal with a lid. Freeze for at least 2 hours or until firm.
Step 8: Serve
Scoop into bowls or cones and serve your homemade black sesame ice cream with a sprinkle of toasted sesame seeds for garnish if desired. Enjoy the rich, nutty flavor!
Conclusion
You’ve successfully crafted a delicious batch of Black Sesame Ice Cream! This unique treat, with its deep nutty flavor, offers a sophisticated twist to the classic ice cream experience. It blends the tradition of Asian culinary art with modern dessert indulgence, inviting you to explore new taste territories. Share this cool, creamy treat with family and friends or enjoy it in solitude as a decadent escape. Embrace the flavors and textures of this sublime dessert—it’s bound to become a new favorite in your frozen repertoire.
