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Delicious homemade Black Sesame Ice Cream topped with toasted sesame seeds

Black Sesame Ice Cream

A creamy, nutty ice cream made with Japanese black sesame paste, perfect for a special dessert without complicated fuss.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dessert, Frozen Dessert
Cuisine: Asian, Japanese
Calories: 230
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup turbinado sugar plus 1 to 2 tablespoons more for sweetness
  • 4 to 6 tablespoons Japanese black sesame paste to taste
  • 1 pinch salt
  • 1 teaspoon vanilla extract optional

Method
 

Preparation
  1. In a bowl or saucepan, mix the milk and turbinado sugar until the sugar is mostly dissolved.
  2. Whisk in the black sesame paste until smooth with no lumps.
  3. Add the heavy cream, salt, and vanilla (if using) and stir until even.
  4. Chill the mixture in the fridge for at least 4 hours, preferably overnight.
  5. Churn the mixture in your ice cream maker for about 20 to 30 minutes.
  6. Transfer to a container and freeze for 2 to 4 hours to firm up.

Notes

Use a shallow container for freezing and press parchment or plastic wrap onto the surface to prevent icy crystals. Let sit out for 5 to 10 minutes before scooping. Best eaten within 1 to 2 weeks.