Black Sesame Ice Cream

Getting reviews...
  • Level: Easy
  • Total: 5 hr (plus 4 hr freezing)
  • Active: 35 min
  • Yield: about 1 quart of ice cream
This ice cream recipe uses jet black toasted Japanese sesame paste as well as black sesame powder to yield an intense color and speckled look throughout. The ice cream is thick and creamy, and you can enjoy it immediately after it has been churned in the ice cream maker for a soft serve-like treat. You can also chill it longer, if you prefer a slightly firmer, but still creamy dessert. Either way, it is delicious and worth making your own!



  1. Combine the heavy cream, 3/4 cup milk, the black sesame paste and black sesame powder in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mixture is steaming. Meanwhile, whisk the remaining 1/4 cup milk, the egg yolks, granulated sugar, brown sugar and salt in a medium bowl until smooth.
  2. Ladle half of the hot cream mixture into the egg mixture, whisking, then pour this mixture into the saucepan with the remaining cream mixture, whisking. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine-mesh sieve set over a bowl. Let cool, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours.
  3. Churn in an ice cream maker according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.