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.
Ingredients
Scale
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)
Instructions
- 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.
- Turn heat off: Remove the saucepan from heat and set aside to cool slightly while you prepare the egg mixture.
- 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.
- Add black sesame paste: Stir the black sesame paste into the egg and sugar mixture until fully combined and smooth.
- 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.
- 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.
- 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.
- 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.
- 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
