Toasted Black Sesame Ice Cream

The first time I encountered black sesame ice cream was at a tiny Japanese sweets shop in San Francisco, where I kept glancing at my neighbors bowl, convinced someone had spilled chocolate everywhere. That deep charcoal color felt wrong for dessert, until one taste changed everything earthy, nutty, almost savory but still completely sweet. I spent the next three months obsessively trying to recreate that specific flavor profile at home, burning countless batches of seeds and curdling more custard than I care to admit before landing on this version.

Last summer I made this for a dinner party where my friend Sarah, who claims to hate anything sesame flavored, tentatively tried a single scoop. Ten minutes later she was standing directly in front of the freezer with the container and a spoon, absolutely refusing to share with anyone else. Thats the moment I knew this recipe wasnt just good, it was dangerous.

Ingredients

• 80 g black sesame seeds: Toasting these yourself makes all the difference, storebought paste never develops that same intense nutty fragrance
• 2 tbsp honey: Balances the natural bitterness of the sesame and helps create that smooth paste consistency
• 1 tbsp neutral oil: Just enough to transform the ground seeds into something spreadable and glossy
• 400 ml whole milk: Full fat is nonnegotiable here, anything less and the texture becomes icy rather than creamy
• 250 ml heavy cream: This is what carries that luxurious mouthfeel through every single spoonful
• 120 g granulated sugar: Split between the custard base and the yolks, this much sugar is necessary for proper texture and sweetness balance
• 4 large egg yolks: Room temperature yolks emulsify better and give you that velvety, rich finish
• 1/4 tsp fine sea salt: Never skip this, it wakes up all the flavors and prevents the ice cream from tasting flat
• 1 tsp pure vanilla extract: Adds a warm floral note that bridges the gap between the sesame and dairy flavors

Instructions

Toast and prep the sesame:

Heat a dry skillet over medium heat and add the sesame seeds, stirring constantly for 3 to 4 minutes until theyre fragrant and starting to pop. Watch closely like a hawk, because the moment you look away theyll burn and turn bitterly acrid. Transfer immediately to a plate to cool completely.

Make the black sesame paste:

Grind the cooled seeds in a spice grinder or food processor until they become a fine powder that clumps together. Add the honey and oil, then process until completely smooth and glossy, about 2 minutes. The paste should be thick and spreadable like peanut butter.

Warm the dairy mixture:

Combine the milk, cream, and half the sugar in a medium saucepan over medium heat. Stir occasionally until you see wisps of steam rising, but never let it come to a full boil. This should take about 5 to 7 minutes.

Prepare the yolks:

While the dairy heats, whisk the egg yolks with the remaining sugar and salt in a heatproof bowl. Keep whisking until the mixture turns pale yellow and slightly thickened, about 2 minutes by hand.

Temper the eggs:

Ladle about one third of the hot milk mixture into the yolks while whisking constantly and vigorously. This gradual warming prevents the eggs from scrambling, which would ruin your entire base. Return everything to the saucepan.

Cook the custard base:

Stir constantly over low heat with a wooden spoon until the mixture thickens enough to coat the back of the spoon. Youll know its ready when you run your finger through the coating and the line holds steady.

Add the sesame flavor:

Remove from heat immediately and stir in your black sesame paste and vanilla extract. Keep stirring until absolutely no streaks remain and the base turns uniformly grayish black.

Chill thoroughly:

Strain through a fine mesh sieve into a clean bowl, pressing down to extract every bit of liquid. Cover directly with plastic wrap to prevent a skin from forming, then refrigerate for at least 4 hours.

Churn the ice cream:

Pour the completely chilled base into your ice cream maker and churn according to the manufacturers instructions. This usually takes 20 to 30 minutes for a soft serve consistency.

Freeze until firm:

Transfer to a freezer safe container, pressing a piece of parchment directly against the surface. Freeze for at least 2 hours, though overnight gives you the perfect scoopable texture.

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My grandmother tried this once and insisted someone had mixed coffee grounds into her dessert, until the flavor hit her and she proceeded to eat an embarrassingly large portion while demanding I write down the recipe immediately. Now whenever I visit, she checks the freezer before even saying hello.

Getting That Perfect Toast

Ive learned to listen more than look when toasting sesame seeds, the sound shifts from a dull rattle to a sharp, snapping sound as they release their oils. That audio cue, combined with the sudden waft of nutty fragrance, tells you everything you need to know. Pull them the second your kitchen smells like a bakery.

No Ice Cream Maker, No Problem

Before I owned an ice cream maker, I used the shallow pan method with surprisingly decent results. Pour the chilled custard into a 9 by 13 inch pan, freeze for 30 minutes, then vigorously stir with a fork, breaking up any ice crystals that form along the edges. Repeat this process every 30 minutes for about 3 hours. Its arm workout but produces something remarkably close to churned ice cream.

Serving Ideas That Work

This ice cream holds its own beautifully, but Ive discovered some pairings that elevate it even further. The earthy flavor creates unexpected bridges with other ingredients that might seem odd on paper.

• A drizzle of good quality honey highlights the natural sweetness and adds a lovely floral contrast
• Crushed graham crackers or shortbread cookies add a buttery crunch that plays against the smooth base
• Fresh figs or roasted plums provide a bright acidity that cuts through the rich creaminess

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There is something deeply satisfying about serving a dessert that looks so dramatically different from everything else. Watch peoples faces when they take that first bewildered bite.

Recipe Q&A

→ What does black sesame ice cream taste like?

The flavor profile combines deep earthy notes with a subtle nutty sweetness, reminiscent of roasted nuts but more complex. The toasted seeds provide a rich, slightly savory undertone that balances beautifully with the sweet creamy base.

→ Can I make this without an ice cream maker?

Yes, simply pour the mixture into a shallow container and freeze. Stir every 30 minutes for the first 3-4 hours to break up ice crystals until smooth and creamy. The texture will be slightly denser but still delicious.

→ How long does homemade ice cream keep in the freezer?

Properly stored in an airtight container, this keeps well for up to 2 weeks. For best texture and flavor, consume within the first week. Allow to soften 5-10 minutes before scooping.

→ Why is my ice cream base curdling?

Curdling occurs when eggs are overheated. Keep the temperature around 80°C (175°F) and stir constantly. If you notice small grains, immediately remove from heat and strain through a fine mesh sieve.

→ Can I substitute the black sesame paste?

For convenience, store-bought black sesame paste (tahini) works, though toasting your own seeds yields superior flavor. Look for Asian grocery stores or online specialty shops for pre-made black sesame paste.

→ What pairs well with black sesame ice cream?

Excellent accompaniments include fresh berries, matcha desserts, mochi, or simply drizzled with honey. The nutty flavor also complements white chocolate, coconut, and citrus fruits beautifully.