Black Sesame Ice Cream Recipe

5 from 1 review

If you love peanut butter ice cream, you'll love the nutty and complex flavor of this ice cream made with black sesame paste ripple.

Prep Time: 30

Bake Time: 10

Additional Time: 8

Total Time: 8 40

12 servings

Combine 12 oz whole milk, 12 oz heavy cream and 8 oz granulated sugar in a small saucepan. Heat the milk mixture over medium high heat until scalding hot.
While the milk heats up, whisk together 5 egg yolks, ⅛ teaspoon salt and 1 tablespoon vanilla extract in a small bowl.
Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a boil. Remove from the heat and strain into a bowl. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
Freeze according to the directions for your ice cream machine. While the custard is churning, combine 4 oz black sesame paste and 4 oz brown sugar in a small bowl. It will look like wet sand.
When the ice cream is ready, scoop 1/4 of it into a quart container and smooth to an even layer. Take 1/3 of the black sesame mixture and sprinkle it over the layer of ice cream. Continue layering the ice cream and sesame paste, ending with a layer of ice cream. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.