Black Sesame Ice Cream Recipe (2024)

Why It Works

  • Brown sugar complements the flavor of roasted sesame.
  • Unlike black tahini, Japanese-style sesame paste is roasted, giving it a much deeper flavor and jet-black appearance.
  • When the custard is steaming-hot, the yolks will be cooked through.

Anyone who's traveled abroad can relate to the experience of returning home and struggling to re-create a favorite dish. Even with the simplest ingredients, manufacturing practices may vary from country to country and change everything. (Witnessthe difference between American and Belgian brown sugar, one made from molasses and the other with caramel.)

Such was the case in my quest to reproduce the black sesame ice cream I fell in love with during my time in Japan. It was always jet-black and outrageously nutty, with a pleasant bitterness like dark chocolate and an almost savory edge.

Black Sesame Ice Cream Recipe (1)

Japanese Black Sesame Paste Makes All the Difference

I knew from snooping around in Japanese kitchens that the key was commercial black sesame paste, rather than black sesame seeds. Though seeds alone can makea tasty ice cream, those ground at home can't provide the intensity of color, flavor, or richness that I longed for. It's like comparing a jar of Skippy to peanut butter made in afood processor—similar but undeniably a different beast.

Yet the black sesame paste I found in supermarkets invariably made my ice cream bitter, bland, and a sickly shade of gray-green. I realized immediately that there was something unique about Japanese black sesame paste, so I ordered the genuine article online.

As it turns out, black tahini is made from hulled, raw black sesame seeds, giving it a bitter astringency and only a mild nuttiness. Japanese-style black sesame paste, on the other hand, is made from toasted black sesame seeds, with their hulls intact. Those two factors give Japanese black sesame paste its super-nutty flavor and deep black color, with just a hint of bitterness—something that's lovely and mellow, rather than sharp.

That level of intensity is able to survive dilution with milk and cream, meaning that the prized flavor and color are evident in every bite.

Black Sesame Ice Cream Recipe (2)

Use Turbinado Sugar to Amplify Flavor

In Japan, black sesame desserts are often served withkuromitsu, which means "black honey," though it's really a type of light molasses. It has a maltiness and mild acidity that underscore toasted black sesame in a delightful way. To cash in on that classic pairing without having to source yet another specialty ingredient, I reached for turbinado sugar instead: Its all-natural molasses flavor is perfect for the job, though Demerara or light brown sugar would work nicely, too.

Making the Ice Cream Base

With those ingredients in place, I make the ice cream base in much the same way as the custard for myOreo ice cream, with the eggs, sugar, milk, and cream all mixed together from the start and gently warmed over medium-low heat.

Once the mixture is warm to the touch, I bump the heat up to medium and keep cooking and stirring until it's steaming-hot, but well short of bubbling. If you need to be certain the eggs are cooked through, aim for about 155°F (68°C), but hitting that specific temperature isn't important to the success of the recipe.

Off heat, add the black sesame paste, whisk until smooth, and strain to remove any bits of chalazae or chunky sesame pieces—the fineness of the paste will vary from brand to brand. On that note, if you do find yourself with a coarser black sesame paste, feel free to hit the ice cream base with animmersion blenderto smooth it out, though I found this step unnecessary with ultra-smooth brands like Kuki.

Churning the Ice Cream

Refrigerate the ice cream base until it's no warmer than 40°F (4°C) before churning. (This can take about four hours, so use an ice bath to speed this process along if you're in a hurry.) As with any ice cream churned in a canister, it's vital that that canister be as cold as possible, so adjust the dial if your freezer is usually warmer than 1°F (-18°C); otherwise, your ice creams won't be as creamy as they should. I love myCuisinart ice cream machine, but any stand-alone machine should produce equally excellent results.

When the ice cream is thick and light, you can enjoy it like Japanese soft-serve, or transfer it to a chilled ice cream container, empty yogurt tub, or loaf pan. Press a sheet of plastic wrap directly against the surface of the ice cream (to prevent freezer burn), then cover with a lid or sheet of foil and freeze until it's firm enough to scoop.

Black Sesame Ice Cream Recipe (4)

Dressing Up Black Sesame Ice Cream

I'm crazy about black sesame ice cream by itself—it's bittersweet, rich, and complex enough to stand all on its own. If you'd like to dress it up, though, I've found that black sesame ice cream is amazing with a spoonful of raspberry purée.

Black Sesame Ice Cream Recipe (5)

It's something of a peanut butter and jelly vibe, with the toasted black sesame perfectly complemented by the bright acidity of fresh fruit.

Black Sesame Ice Cream Recipe (6)

And if you have any extra black sesame when you're done, be sure to try Daniel'sroasted carrots with black sesame dressing—it's a recipe he invented to polish off all my leftover black sesame paste.

October 2017

Recipe Details

Black Sesame Ice Cream Recipe

Active25 mins

Total5 hrs

Serves8 servings

Makes1 quart

Ingredients

  • 6 ounces turbinadoor light brown sugar (about 3/4 cup; 170g)

  • 4 1/2 ounces egg yolk (about 1/2 cup; 125g), from 7 large eggs

  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 7 ounces heavy cream (about 3/4 cup plus 2 tablespoons; 195g)

  • 8 ounces whole milk (about 1 cup; 225g)

  • 6 ounces Japanese-style black sesame paste (about 2/3 cup; 170g), such as Kuki (see note)

Directions

  1. Combine turbinado or light brown sugar, egg yolks, and salt in a 3-quart stainless steel saucier, then whisk in cream and milk. Cook over medium-low heat until warm to the touch, then increase to medium and cook, stirring constantly with a flexible spatula, until mixture is steaming-hot but not bubbling, about 8 minutes or to 155°F (68°C) on a digital thermometer. Off heat, whisk in black sesame paste and strain mixture through a fine-mesh sieve into a large stainless steel bowl. For a more homogeneous color, process about 30 seconds with an immersion blender; this is strictly an aesthetic consideration.

    Black Sesame Ice Cream Recipe (7)

  2. Fill a sink compartment or extra-large bowl with a few inches of ice water and place bowl of custard inside, stirring from time to time, until cool, about 30 minutes. Cover and refrigerate until no warmer than 40°F (4°C), about 4 hours, or hold up to 1 week.

  3. Churn in an ice cream machine according to the manufacturer’s directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer. When ice cream is fluffy and thick, shut off the machine and scrape ice cream into chilled container, using chilled spatula. Enjoy as soft-serve or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until hard, about 4 hours.

    Black Sesame Ice Cream Recipe (8)

Special Equipment

3-quart stainless steel saucier, balloon whisk, flexible spatula, digital thermometer (optional), fine-mesh sieve, immersion blender (optional), ice cream maker

Notes

The flavor and color of this ice cream hinge on high-quality Japanese-style black sesame paste, which is made from roasted, un-hulled black sesame seeds. The jet-black paste is rich, intensely nutty, and pleasantly bitter, like dark chocolate. Look for it in squeezable pouches at your local Japanese market, or shop for Kuki black sesame paste online. American brands of black sesame paste (often labeled "black tahini") are made from raw, un-roasted black sesame seeds, for a flavor that's too mild and astringent for ice cream.

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Black Sesame Ice Cream Recipe (2024)

FAQs

What is the flavor of black sesame ice cream? ›

The flavor and color of this ice cream hinge on high-quality Japanese-style black sesame paste, which is made from roasted, un-hulled black sesame seeds. The jet-black paste is rich, intensely nutty, and pleasantly bitter, like dark chocolate.

Is black sesame ice cream good? ›

Black Sesame ice cream is one of the most delicious, nutty and aromatic ice cream flavours! Learn how to make the most delicious black sesame ice cream using an easy no churn method. This is intensely flavoured with black sesame and super easy!

How do you make black sesame powder? ›

Luckily, you can make powder or paste yourself if you only have black sesame seeds. Pulsing seeds in a blender or food processor will pulverize them into a powder, and if you keep the blade running and add a bit of neutral oil, you'll be left with a thick, spreadable paste.

What fruit goes with black sesame? ›

The first version of the black sesame dessert is topped with red currants, frais de bois, black sesame seeds and vanilla ice cream. While pretty, I wasn't convinced that strawberries and vanilla were the best accompaniments to black sesame's nutty and distinct flavor.

What is black people's favorite ice cream flavor? ›

TikToker Goes Viral For Explaining How Butter Pecan Ice Cream Became A Cultural Favorite Among Black People.

What does black sesame taste like? ›

Black sesame flavor in desserts or boba tea tastes like black sesames seeds—but sweet. It's nutty and ever so slightly bitter and earthy with a round, brown sugar sweetness.

Why is black sesame expensive? ›

Black sesame seeds are often significantly more expensive than white sesame seeds due to the perception that they have higher nutritional value. Still, the evidence supporting the difference in nutritional density is inconclusive at best.

What to serve with black sesame ice cream? ›

Serving Ideas: this ice cream is good on its own but goes well with strawberries, raspberries or redcurrants or with crispy sesame tuiles (French tuiles are ideal as they use up the leftover egg whites).

Why is black sesame so good? ›

Some of the trace minerals in black sesame seeds — in particular iron, copper, and manganese — are important for regulating your metabolism, cell functioning, and immune system, as well as the circulation of oxygen throughout your body, among other activities ( 6 , 7 , 8 ).

What is black sesame ice cream made of? ›

Ingredients, Substitutions & Adjustments

Black sesame seeds – Toasted black sesame seeds adds an earthy, nutty flavor to the ice cream. Toasting the black sesame seeds brings out the nutty flavor. Egg yolks – Egg yolks add richness and creaminess to the ice cream. Sugar – White sugar adds sweetness to this recipe.

Is black sesame the same as black cumin? ›

A: Black sesame seeds and black cumin seeds are two completely different species.

What does sesame seed do to the body? ›

Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, antioxidants, and other beneficial plant compounds. Regularly eating substantial portions of these seeds — not just an occasional sprinkling on a burger bun — may aid blood sugar control, combat arthritis pain, and lower cholesterol.

Can I eat black sesame everyday? ›

Eating black sesame seeds can indeed be beneficial for our health. They are highly nutritious and contain a variety of beneficial nutrients such as protein, healthy fats, fibre, vitamins, minerals (including calcium, iron, magnesium, and zinc), and antioxidants.

Should I refrigerate black sesame? ›

Because it contains lots of oil, black sesame paste needs to be refrigerated or it could go rancid. If you want to extend its shelf life, black sesame paste can be stored in the freezer, where it will keep for up to six months.

Is black sesame good for stomach? ›

• Good Source of Fibre

Black Sesame seeds are an excellent source of fibre. It provides 3.5 grams of fibre per 30gm, which is 12% of the Reference Daily Intake (RDI) (2). Fibre aids digestion, promotes bowel regularity, and helps prevent constipation.

What do black sesame desserts taste like? ›

Black sesame is so nutty, earthy and slightly bitter–to me, it's the perfect foil to sometimes overly-sweet cinnamon rolls. I originally concepted this recipe for a bake sale that would reflect my Asian-American heritage.

What does black sesame milkshake taste like? ›

As far as taste goes, those who have sampled the drink say it has a vague peanut butter flavor with a delicate sweetness that comes from the black sesame seeds.

How would you describe the flavor of sesame? ›

Sesame seeds have a mild, sweet, and nutty flavor and a satisfying crunch when eaten whole. They're often baked or toasted to bring out a stronger almond-like flavor and aroma and make the seeds more evident in dishes.

What does sesame flavor taste like? ›

With their mild, sweet and nutty taste, sesame seeds elevate recipes with a satisfying crunch. When baked or toasted, sesame seeds release an almond-like aroma and deep flavor. These tiny seeds are a fantastic ingredient for condiments and sauces.

References

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