Black Sesame Ice Cream

Name: Black Sesame Ice Cream
Prep time: 10 min
Cook time: 180 min
Yield: 2 to 3 servings
Cuisine: Japanese Menu
Ingredients: Black Sesame Seeds — 50 g; Sugar — 40 g; Milk — 100 ml; Fresh Cream — 200 g

This silky, homemade Japanese-style ice cream features the deep, nutty essence of roasted black sesame seeds perfectly blended into a rich, velvety base. Achieving a gorgeous charcoal-grey colour and an incredibly satisfying balance of earthiness and sweetness, this elegant frozen treat is effortless to assemble and ideal for anyone looking to enjoy a sophisticated, distinctly Japanese dessert at home.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 180 minutes

Servings: 2 to 3

Notes:

To bring out the maximum nuttiness and depth of flavour in your black sesame seeds, be sure to roast them in a pan over medium heat until they are fragrant before grinding them into a fine paste.

A high-powered grinder or blender is necessary to achieve the smooth, paste-like consistency required to seamlessly incorporate the sesame into your ice cream base without leaving any gritty texture behind.

Ensure your mixing bowl is thoroughly chilled before whisking the fresh cream; this temperature control is vital for achieving a light, stable whipped texture that provides the ideal foundation for the ice cream.

While this recipe utilises an ice cream machine for the best churned texture, you can experiment with the ratio of milk to cream if you desire a lighter or richer final product.

The three-hour freezing time is essential for the ice cream to set correctly; after the machine cycle, you can serve it immediately for a soft-serve consistency or place it back in the freezer for a firmer scoopable texture.

Roast and Grind
Roast the black sesame seeds in a pan until fragrant, then grind them until they form a fine, uniform paste.

Prepare Base
Mix the ground sesame paste with sugar and milk in a bowl until the sugar has fully dissolved and the mixture is smooth.

Whip Cream
In a separate chilled bowl, whisk the fresh cream until it reaches a thick, stable, whipped consistency.

Combine
Gently fold the sesame and milk mixture into the whipped cream, ensuring it is fully incorporated to create an even, grey-toned base.

Churn and Freeze
Transfer the batter to an ice cream machine and process according to the manufacturer's instructions, then freeze for three hours before serving.