Black Sesame Ice Cream
A luxuriously creamy ice cream with deep, nutty black sesame flavor. Made from a silky egg custard infused with black sesame paste, this East Asian-inspired frozen dessert is rich without being heavy. Serve on its own or alongside fresh fruit or mochi for an elegant finish.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 4 hr
- Total
- 4 hr 27 min
- Makes
- About 1 quart (950 ml); 8–10 servings
Steps
Before you start
- Chill a bowl in the freezer for at least 30 minutes before churning
- Have an ice cream maker ready (or freezer space if using no-churn method)
- Read through the custard-cooking step to understand the visual cues for doneness
- Ensure all equipment is clean and dry
Combine cream and milk
- Pour the 1½ cups (355 ml) cold heavy cream and 1 cup (240 ml) cold whole milk into a 2-quart (2 L) heavy-bottomed saucepan.
- Whisk together until combined and set over medium-low heat.
- Warm until small bubbles form around the edges, about 6–8 minutes; do not boil.
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Ready when: Small bubbles appear around the edges but the surface is not boiling
Tip: Watch carefully; overheating risks curdling the yolks in the next step.
Whisk yolks and sugar
- While the cream warms, whisk together 5 large egg yolks and ¾ cup (150 g) granulated sugar in a medium mixing bowl.
- Whisk constantly for 2–3 minutes until the mixture is pale, thick, and falls in ribbons from the whisk.
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Ready when: Mixture turns pale and falls in ribbons from the whisk
Tip: This aerating step ensures a silky, smooth ice cream texture.
Temper yolks with cream
- Remove the warm cream from heat.
- Slowly pour half of the hot cream into the egg yolk mixture while whisking constantly.
- This slowly raises the egg temperature without scrambling them.
- Once combined, pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking gently to combine.
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Ready when: Mixture is homogeneous and smooth
Tip: Pour the hot cream slowly and whisk constantly to avoid scrambling the yolks.
Cook custard to safe temperatureOven 170°F / 75°C
- Return the saucepan to medium-low heat.
- Whisk gently and constantly for 8–10 minutes until the mixture reaches 170°F (77°C) on an instant-read thermometer.
- The custard should coat the back of a spoon: dip a spoon, run your finger across the back, and the coating should not run together.
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Ready when: Instant-read thermometer reads 170°F (77°C) and custard coats the back of a spoon
Tip: Do not overheat; stop at 170°F (77°C) to avoid scrambled eggs. Constant whisking prevents lumps and ensures even cooking.
Blend in black sesame
- Remove the saucepan from heat.
- Whisk ½ cup (120 g) black sesame paste into the hot custard until completely smooth and no lumps remain.
- The custard will darken and take on a rich, nutty aroma.
- Add ¼ teaspoon (1.5 g) fine sea salt and ¼ teaspoon (1.25 ml) vanilla extract (if using).
- Whisk to combine.
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Ready when: Black sesame paste is fully incorporated and custard is smooth and dark
Tip: Warm custard helps dissolve the sesame paste more easily than cold. Whisk vigorously to prevent lumps.
Strain custard
- Pour the custard through a fine-mesh sieve into a clean bowl, pressing gently with the back of a spoon to push it through.
- This removes any lumps, coagulated egg particles, or sesame seed fragments for a silky texture.
- Let the strained custard cool to room temperature, about 20–30 minutes, then cover and refrigerate until completely chilled, at least 2 hours or overnight.
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Ready when: Custard is completely chilled, at least 40°F (4°C)
Tip: A fully chilled custard churns more efficiently and produces better texture. Overnight refrigeration is ideal.
Churn ice cream
- Remove the chilled custard from the refrigerator.
- Stir well to recombine any separated ingredients.
- Pour into an ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until the mixture reaches the consistency of soft-serve (around 28°F / –2°C).
- If using the no-churn method, freeze the custard in a 9×13-inch (23×33 cm) freezer-safe pan, stirring vigorously with a fork every 30 minutes for 3–4 hours until frozen and fluffy.
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Ready when: Mixture reaches soft-serve consistency; a small scoop holds its shape briefly
Tip: Don't over-churn; if left too long, the mixture becomes grainy and butter-like. A pre-chilled bowl (stored in the freezer) helps speed churning.
Harden in freezer
- Transfer the soft-serve ice cream to a freezer-safe container (or the chilled bowl set aside earlier).
- Cover with plastic wrap or a lid and freeze for at least 4 hours, or until scoopable and fully firm.
- The ice cream will continue to harden as it sits.
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Ready when: Ice cream is firm enough to scoop with a warmed spoon
Tip: If the ice cream becomes too hard, let it soften on the counter for 5–10 minutes before scooping for best texture and flavor.
Good to know
Tips
- Black sesame paste can separate in storage; stir the jar well before measuring to ensure an even texture.
- This ice cream pairs beautifully with mochi, fresh fruit, or a delicate ginger tuile.
- For a no-churn version, use the method described in step 7. The texture will be slightly less creamy but still delicious.
- Toast a small handful of black or white sesame seeds and sprinkle over scoops for extra texture and visual appeal.
Make ahead
Prepare the chilled custard up to 2 days ahead. The fully churned ice cream keeps in an airtight container in the freezer for up to 2 weeks.
Storage & reheating
Room temperature: not applicable (serve frozen). Freezer: Up to 2 weeks in an airtight container. Soften at room temperature for 5–10 minutes before scooping. Do not refreeze after thawing.
Substitutions
- Black sesame paste (unhulled black sesame) → White sesame paste or tahini (use the same amount). The flavor will be milder and less nutty. Add 1 tablespoon (15 ml) of toasted sesame oil for deeper flavor.
- Heavy cream, cold → Crème fraîche or Greek yogurt (use 1¼ cups / 300 ml total with ¼ cup / 60 ml additional whole milk). Results in a slightly tangier, less rich ice cream. Whisk until smooth before cooking.
- Vanilla extract → Almond extract or omit entirely. Almond extract complements black sesame well. Omitting it leaves the sesame flavor unadorned.
- Granulated sugar → Honey or light agave syrup (use ⅔ cup / 160 ml). Creates a slightly softer ice cream with subtle flavor undertones. Reduce slightly as liquid sweeteners yield less firm texture than granulated sugar.
