How to make Black Sesame Ice Cream

I first had black sesame ice cream in Vancouver, Canada at a Japanese BBQ restaurant – I immediately loved the unique flavor. I didn’t think to make the ice cream at home until a few years ago and now I think my recipe is just right to share with all of you. Serves 6.

Ingredients:

• 2 1/4 cups heavy cream
• 3/4 cup milk (1%, 2%, or whole)
• 1/4 cup black sesame paste (see photo below)
• 2 heaping tablespoons of black sesame powder (see photo below)
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup brown sugar, packed
• 1/2 teaspoon salt

Step One: Put the heavy cream, milk, black sesame paste, and black sesame powder in a large saucepan on low-medium heat. Whisk to combine all of the ingredients until warmed and steaming, ~ 5 minutes. Take off the heat and let cool for at least 10 minutes (this is very important, in the next step you’ll be adding the egg yolks and you don’t want them to solidify and cook in the hot cream mixture).

Step Two: Once the cream mixture is cooled add the egg yolks, sugar, brown sugar, and salt. Whisk to combine until the sugar has dissolved.

Step Three: Pour the cream mixture into a large 4 cup pyrex measuring cup or pitcher, let cool in the fridge for several hours before making the ice cream in your ice cream machine. I love this model by Cuisinart.

Step Four: Pour the completely cooled cream into the chilled freezer bowl (this should have been in the freezer for 24+ hours before use) and turn on. Your ice cream is ready to eat when it is completely solid, ~ 20-30 minutes. Enjoy!