Once, long ago, I had a black sesame ice cream at a Japanese restaurant. I really liked it but I could never find it at a grocery store. After getting an ice cream maker it was bound to be one of the first ice creams that I tried to make. I was however, unable to find a recipe for it… I decided to take the basic vanilla ice cream recipe from the instruction book that came with the ice cream maker and modify it to suite. It turned out pretty good. I really like the flavour of black sesame and it goes well as a dessert.
Given that the instruction manual that came with the ice cream maker only has about a dozen recipes in it, I will have to look for a book of ice cream recipes.
Black Sesame Ice Cream
Prep Time:5 hours Cook Time:15 minutes Total Time:5 hours 15 minutes Servings: 10
ingredients
- 1 cup heavy cream
- 1 cup milk
- 3/4 cups sugar
- 1 egg yolk
- 2 tablespoon black sesame seeds
directions
- Lightly toast the sesame seeds in a non-stick pan.
- Grind the sesame seeds in a mortar and pestle (or coffee grinder, etc.).
- Heat the cream, milk, sugar and sesame seeds in a sauce pan until it almost boils, about 5 minutes.
- Reduce the heat to low.
- Add one tablespoon of the cream mixture to the egg to temper it.
- Add the egg to the sauce pan.
- Cook at low heat until it is slightly thickened and coats the back of a spoon.
- Chill the mixture in the fridge.
- Freeze according to the instructions for your ice cream machine.
Rachel says
August 16, 2007 at 1:58 amI’ve been hearing a lot about David Lebovitz’s The Perfect Scoop lately–it seems to have quite a good reputation in the food blogging world.
Valli says
August 16, 2007 at 2:19 amBlack sesame seeds would make for an unusual ice cream, but probably one I would enjoy. I would believe it when you say it’s good!!!
Big Boys Oven says
August 16, 2007 at 2:33 amSo simple and yet so elegantly crafted. So japanese.
DeborahSW says
August 16, 2007 at 4:25 amI’ve never heard of sesame ice cream – sounds adventurous! 🙂
SteamyKitchen says
August 16, 2007 at 4:38 amYUM. That will have to be in my recipe box to try.
Great Big Veg Challenge says
August 16, 2007 at 6:50 amThis looks extraordinary – really beautiful. Great idea and I imagine it tastes delicious
Deborah says
August 16, 2007 at 3:33 pmI second the suggestion for The Perfect Scoop. I have it and I love it!!
Cynthia says
August 16, 2007 at 3:35 pmGood one Kevin. Never heard of it before but if you says it tastes good, I’ll take your word for it 🙂
Patricia Scarpin says
August 16, 2007 at 4:53 pmLove the ice cream and love the bowl, too. 🙂
Holler says
August 16, 2007 at 6:31 pmHi Kevin,
That looks great! Love the plate too! You have a very artistic eye!
I have to back up the others, buy the Lebovitz book! It is the only ice cream book to have!
So far I have made his Pear Sorbet and Blueberry Frozen Yogurt. They were both great, maybe you can give them a go, to get you aquainted with Lebovitz!
He has a blog too!
Nirmala says
August 16, 2007 at 7:01 pmHow unusual. You really are on a roll with ice creams.
Kevin says
August 17, 2007 at 2:30 amI am definitely going to have to take a look at The Perfect Scoop.
Brilynn says
August 19, 2007 at 2:51 pmThat ice cream’s beautiful! I really like sesame sherbert bubble teas so I’m fairly convinced I would love your ice cream.
Lauren says
September 21, 2010 at 8:38 pmThis is so neat! I've never actually heard of black sesame ice cream but now that I have an ice cream maker this is going on my list!
katiem030 says
June 1, 2011 at 7:07 pmMade it last night and I love it! I don't have a mortar and pestle so I put the seeds in the food processor after toasting them, then I added a little of the sugar and cream to help break them up. I also use half-n-half instead of milk and cream. It's so good and so nutty. It tastes exactly like I expected.