Black Sesame Ice Cream

With a unique color and rich nutty flavor, black sesame ice cream delivers the perfect balance of sweet to savory.

This post is sponsored by Simply Organic. #OrganicMoments.

If there is one thing I completely indulge in with abandon in the summer, it is ice cream. It is my favorite treat and I am certainly getting my fill this year. While I appreciate straight-up vanilla, I love to try unexpected flavors. Even better, however, is trying to replicate unique flavors at home myself. Enter Simply Organic Black Sesame Seeds.

When I hooked up with Simply Organic to create a recipe for their organic black sesame seeds, a new item in their expanding family of spices, I immediately thought of ice cream. I easily could have made a salmon or rice dish, but I wanted to go outside the “usual” and experiment. Experimenting in the kitchen is half the fun, the other half is enjoying a delicious creation. That’s why instead of going savory, I decided to go sweet.

About Black Sesame

So, what are black sesame seeds? Think of them as the more colorful, bolder-flavored sister of the white sesame seeds we already know. And, just like you make tahini from white sesame seeds, you also can turn black sesame seeds into a paste. Many Asian cuisines use black sesame paste in both savory and sweet dishes. Popular desserts include mochi, bread, dumplings, and you guessed it, ice cream.

They have a nutty taste and smell a bit like coffee. Often labeled as a “superfood” they contain antioxidants and fiber.

Ingredients for Black Sesame Ice Cream

• 1/3 cup black sesame seeds
• 2 tablespoons honey
• 3 cups whole milk
• 1/2 cup sugar
• 1 teaspoon salt
• 5 egg yolks
• 1 cup heavy cream
• 1 teaspoon vanilla extract

How To Make Black Sesame Ice Cream

This recipe does require a little prep and forward-thinking, but believe me, it is totally worth it.

• Toast the sesame seeds in a small dry skillet over medium-high heat. Stir constantly, until they begin to pop. Remove from heat and let cool.
• Once cooled, add the toasted sesame seeds to a food processor. Pulse until they become a gritty paste. Pour in the honey and continue pulsing until smooth. Set aside.
• In a medium-sized saucepan over medium heat whisk the milk, sugar, sesame paste, and salt until dissolved.
• In a large bowl, whisk the egg yolks until they become light in color.
• Temper the eggs by very slowly by whisking the heated milk into the eggs.
• Pour everything back into the saucepan and return to the stove over medium heat. Stir until the mixture reaches between 170 -175 degrees Fahrenheit; when it coats the back of a spoon.
• Add cold cream to a large mixing bowl. Then slowly pour the heated mixture into the cold cream. Stir in the vanilla to combine.
• Cover the bowl and refrigerate overnight.
• Add the completely cooled ice cream mixture into an ice cream machine and churn for approximately 25 minutes (refer to manufacturer instructions).
• Once churned it will be the consistency of soft serve. Transfer the ice cream to a freezer-safe container with a lid and place it into the freezer until completely firm, about 4 hours.
• Serve with a light sprinkling of whole black sesame seeds or fresh fruit.

This ice cream has a wonderful light gray color (take that unicorn fad) and a rich nutty, smoky flavor. I garnished my scoops with a few more whole black sesame seeds and a sliced super-ripe strawberry.

Black Sesame Ice Cream

With a unique color and rich nutty flavor, black sesame ice cream delivers the perfect balance of sweet to savory.

Servings 8 servings

Ingredients

• 1/3 cup black sesame seeds
• 2 tablespoons honey
• 3 cups whole milk
• 1/2 cup sugar
• 1 teaspoon salt
• 5 egg yolks
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

• Toast the sesame seeds in a small dry skillet over medium-high heat. Stir constantly, until they begin to pop. Remove from heat and let cool.
• Once cooled, add the toasted sesame seeds to a food processor. Pulse until they become a gritty paste. Pour in the honey and continue pulsing until smooth. Set aside.
• In a medium-sized saucepan over medium heat whisk the milk, sugar, sesame paste, and salt until dissolved.
• In a large bowl, whisk the egg yolks until they become light in color.
• Temper the eggs by very slowly by whisking the heated milk into the eggs.
• Pour everything back into the saucepan and return to the stove over medium heat. Stir until the mixture reaches between 170 -175 degrees Fahrenheit; when it coats the back of a spoon.
• Add cold cream to a large mixing bowl. Then slowly pour the heated mixture into the cold cream. Stir in the vanilla to combine.
• Cover the bowl and refrigerate overnight.
• Add the completely cooled ice cream mixture into an ice cream machine and churn for approximately 25 minutes (refer to manufacturer instructions).
• Once churned it will be the consistency of soft serve. Transfer the ice cream to a freezer-safe container with a lid and place into the freezer until completely firm, about 4 hours.
• Serve with a light sprinkling of whole black sesame seeds or fresh fruit.

Course: Dessert

Cuisine: American

Keyword: apples

Photos by Renato Ghio