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Black Sesame Ice Cream

vegetarian

Black Sesame Ice Cream

Make your own rich, creamy and nutty black sesame ice cream at home with just a handful of simple ingredients, no ice cream machine required!

Not rated yetRating breakdownRecipe ratingNo ratings yetCooking processNo ratings yet

Ingredients10

Steps16

Time6 hr 20 min

Servings6 servings

Prep time20 min

Cook time6 hr

CuisineJapanese

Difficultymedium

Language🇺🇸 English

Saved6/3/2026

Shared bysystem

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Nutrition estimate

Per serving, approximate · AI estimate (Haiku) from title + ingredients.

Calories

285 kcal

Carbs

18 g

Protein

5 g

Fat

22 g

Steps

Step 1
Before starting, place a metal container in the freezer for storing the ice cream later.
ice cubesheavy cream
Step 2
Pour 1 ½ tbsp black sesame seeds into a dry pan and toast over a medium-low heat until fragrant. Stir or shake the pan continuously to prevent burning.
1 ½ tbsp black sesame seeds
Step 3
Grind using a mortar and pestle until it becomes a fine powder.
Step 4
Once smooth, transfer to a small bowl and add ½ tbsp sugar and ½ tbsp freshly boiled water. Mix until it forms a paste. (Add a little more water if necessary.)

½ tbsp freshly boiled water½ tbsp sugar70 g sugar

Step 5

Add 200 ml whole milk, 200 ml heavy cream and ¼ tsp vanilla essence to a saucepan. Heat on low and mix continuously until it reaches between 60 °C (140 °F) and 70 °C (158 °F) (or until small bubbles appear around the edges of the pan). Be careful not to overheat and scold the milk. Once hot, remove the pan from the stove and set aside.

200 ml whole milk200 ml heavy cream¼ tsp vanilla essence

Step 6

In a heat-proof mixing bowl, add 2 pasteurized egg yolk, 70 g sugar, 1 tsp cornstarch and the black sesame paste. Mix until smooth.

2 pasteurized egg yolk1 tsp cornstarch½ tbsp sugar70 g sugar

Step 7

Add a few tablespoons of the hot milk/cream mixture to the bowl while whisking to temper the eggs.

whole milkheavy creampasteurized egg yolk

Step 8

Gradually pour the rest of the milk/cream into the bowl while whisking.

Step 9

Wipe out the saucepan and pour the contents of the bowl back in.

Step 10

Return the saucepan to the stove and stir continuously over a low/medium-low heat until thickened to a custard-like consistency. Scrape the bottom from time to time to prevent burning.

Step 11

Pour the thickened mixture back into the heatproof bowl and place it in a bowl of ice to speed up the cooling down period. Cover the surface with a piece of plastic wrap to prevent a skin from forming on the top.

ice cubes

Step 12

Once cool to the touch, take your container from the freezer and pour the ice cream mixture inside. Cover with plastic wrap or a lid and place it in the coldest part of your freezer.

Step 13

Whisk every 30-45 minutes for 3-4 hours (6 times in total). I recommend setting a timer so you don't forget!

Timer: Churn & freeze · 240 min

Step 14

Switch to a spatula when it becomes to thick to whisk.Once you've finished churning, freeze for another 2-3 hours to set fully.

Step 15

Rest on the counter 5-10 minutes before scooping.

Timer: Rest before scooping · 10 min

Step 16

Enjoy!

Ingredients

Photos (1)

Cover

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