Black Sesame Ice Cream Recipe

Introduction

Black sesame ice cream is a rich, creamy dessert with a uniquely nutty and slightly sweet flavor. This homemade version uses soy milk and double cream for a smooth texture and intense black sesame taste. Perfect for those looking to try an elegant twist on traditional ice cream.

Ingredients

• 500 ml soy milk (I used Bon soy milk)
• 250 ml double cream
• 5 egg yolks
• 150 g caster sugar
• 2 tablespoons black sesame paste (I used Kawari brand)

Instructions

1. Step 1: Bring the soy milk and double cream to a simmer over low heat in a saucepan.
2. Step 2: Turn the heat off and set the mixture aside.
3. Step 3: In a bowl, whisk the egg yolks and caster sugar until the mixture becomes pale and fluffy.
4. Step 4: Add the black sesame paste to the egg and sugar mixture and mix well.
5. Step 5: Gradually pour the warm milk and cream mixture into the egg mixture, whisking continuously until smooth.
6. Step 6: Strain the combined mixture into a clean saucepan and place it over low heat.
7. Step 7: Stir continuously for about 5 minutes until the mixture thickens slightly, then remove from heat.
8. Step 8: Leave the mixture in the fridge to chill thoroughly.
9. Step 9: Once chilled, pour the black sesame mixture into an ice cream maker. Alternatively, place it in the freezer and stir every 2–3 hours.
10. Step 10: Run the ice cream maker for about 20 minutes until the mixture thickens. Then transfer it to a container and freeze until set.

Tips & Variations

• For a nutty crunch, sprinkle toasted black sesame seeds on top before serving.
• You can substitute the soy milk with almond or oat milk for a different flavor.
• If you don’t have black sesame paste, grind toasted black sesame seeds with a little oil until smooth.
• Adjust the sugar amount based on your preferred sweetness.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. When ready to serve, let it soften at room temperature for a few minutes for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can pour the mixture into a container and freeze it. Stir vigorously every 2–3 hours to break up ice crystals until it’s fully frozen and creamy.

Is black sesame ice cream suitable for vegans?

This recipe uses egg yolks and double cream, so it’s not vegan. To make a vegan version, you can skip the eggs and use coconut cream or a plant-based cream alternative, but note the texture and flavor will vary.

Black Sesame Ice Cream Recipe

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★★★★★

4.7 from 131 reviews

• Author: Isabella
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This rich and creamy Black Sesame Ice Cream combines the nutty flavor of black sesame paste with a smooth soy milk and double cream base. Using egg yolks for a custard foundation, this dairy-friendly ice cream offers a delightful twist on a classic dessert with a deep, aromatic essence perfect for a unique treat.

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Ingredients

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Ice Cream Base

• 500 ml Soy milk (e.g., Bon soy milk)
• 250 ml Double cream
• 5 egg yolks
• 150 g caster sugar
• 2 tablespoons Black sesame paste (e.g., Kawari brand)

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Instructions

1. Simmer milk and cream: In a saucepan over low heat, bring the soy milk and double cream to a gentle simmer. Do not boil; just warm until small bubbles start forming around the edges.
2. Turn heat off: Remove the saucepan from heat and set aside to cool slightly while you prepare the egg mixture.
3. Whisk egg yolks and sugar: In a mixing bowl, whisk together the 5 egg yolks and caster sugar until the mixture turns pale and becomes fluffy. This incorporates air to create a smooth texture.
4. Add black sesame paste: Stir the black sesame paste into the egg and sugar mixture until fully combined and smooth.
5. Pour milk mixture: Gradually add the warm soy milk and cream mixture into the egg yolk mixture, whisking continuously to prevent curdling and ensure a smooth custard.
6. Heat the mixture: Strain the combined mixture through a fine sieve into a clean saucepan to remove any lumps. Place over low heat and cook for about 5 minutes, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
7. Chill the mixture: Transfer the custard to a bowl and cover it. Place it in the refrigerator to chill completely, allowing the flavors to meld and the custard to cool thoroughly before freezing.
8. Pour into ice cream maker: Once chilled, pour the black sesame custard mixture into your ice cream maker. If you don’t have an ice cream maker, place the mixture in a freezer-safe container and stir vigorously every 2 to 3 hours during freezing to break up ice crystals.
9. Freeze and serve: Churn the mixture in the ice cream maker for around 20 minutes until it thickens to a soft-serve texture. Transfer to a container and freeze until firm, typically 3-4 hours, before serving.

Notes

• This recipe uses soy milk and double cream for a creamy, dairy-friendly ice cream base; substitute with other plant-based creams if desired.
• Whisking continuously when combining hot milk with eggs is essential to avoid curdling.
• Chilling the custard thoroughly before freezing improves texture and flavor development.
• If you don’t have an ice cream maker, manually stirring the mixture during freezing helps achieve a smoother texture.
• Black sesame paste quality significantly impacts flavor—choose a good brand for best results.
• The ice cream is best enjoyed within a week for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese

Keywords: Black sesame ice cream, soy milk ice cream, homemade ice cream, Japanese dessert, sesame paste, custard ice cream