Black Sesame Ice Cream
Black sesame ice cream is something special. I was first introduced to it through Japanese ice cream mochi that my past employer sold. It became my favorite mochi flavor. I wanted to learn how to make just the ice cream. So I did.The first time I made the ice cream was for an ice cream pie with an Oreo cookie crust with homemade whipped cream and a blackberry sauce. Must I say, one of the best desserts I’ve ever had. The ice cream is almost chocolatey; kind of reminiscent of peanut butter, and extremely rich. When making this ice cream, it is important to whisk together the egg yolks, sugar, and salt in a cold pot. Whisk in the cream and milk. Then turn on the heat to medium low. You will need to whisk the entire time of cooking to ensure that the yolks don’t curdle. After 10 minutes, turn off the heat and whisk in the black sesame paste. Make sure you use paste and not black tahini. Black tahini is raw sesame seeds and is bland. Black sesame paste is roasted black sesame seeds that’s ground into a paste. It is very strong in flavor and will give the ice cream a nutty taste. Chill the batter. Add it to you ice cream machine and churn for 25 minutes. Freeze gor 4 hours before serving.
Equipment
- ice cream machine
Ingredients
- 7 egg yolks
- 3/4 cup brown sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 tsp salt
- 3 tbsp cocoa powder optional
- 2/3 cup black sesame paste
- white sesame seeds optional garnish
Instructions
- Whisk together the egg yolks, brown sugar, salt, and optional cocoa in a pot. Pour in the milk and cream. Turn the burner to medium low and whisk continuously for 10 minutes.
- Take off the heat and whisk in the black sesame paste.
- Pour the ice cream batter in a bowl. Place that bowl in a larger bowl filled with ice to cool down the batter. This will take about 30 minutes.
- Pour the batter into your ice cream machine and use as directed.
- Churn for 25 minutes. Scoop into a container and freeze for 4 hours before consumption.
