Japanese Black Sesame Ice Cream Recipe

Black sesame seeds: These seeds are toasted to bring out their rich, nutty flavor and then blended into a fine paste for the ice cream base.

Heavy cream: Provides the creamy texture and richness that is characteristic of ice cream.

Whole milk: Balances the richness of the heavy cream and helps achieve the desired consistency.

Sugar: Sweetens the ice cream and helps to create a smooth texture.

Egg yolks: Act as a natural emulsifier, giving the ice cream a smooth and creamy texture.

When toasting black sesame seeds, keep a close eye on them as they can burn quickly. Stir constantly and remove from heat as soon as they become fragrant. This ensures a deep, nutty flavor without any bitterness.

• toasted black sesame seeds - Substitute with toasted white sesame seeds: Toasted white sesame seeds provide a similar nutty flavor, though the color will be lighter.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture and a slight coconut flavor that complements the sesame.

• whole milk - Substitute with almond milk: Almond milk provides a nutty flavor that pairs well with sesame, though it will be less creamy.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile that works well with sesame.

• egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent to achieve a similar creamy texture without the use of eggs.

• Allow the black sesame ice cream to firm up in the freezer for at least 2 hours after churning for optimal texture.
• Transfer the ice cream to an airtight container, ensuring minimal air exposure to prevent ice crystals from forming.
• Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to maintain creaminess.
• Store the container in the coldest part of your freezer, typically the back, to maintain a consistent temperature.
• Label the container with the date to keep track of its freshness; homemade ice cream is best enjoyed within 1-2 weeks.
• For longer storage, consider dividing the ice cream into smaller portions to minimize the number of times the container is opened.
• When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
• Avoid refreezing melted ice cream as it can develop a grainy texture; only scoop out what you need.
• If you notice any ice crystals forming, gently stir the ice cream before serving to restore its smooth texture.
• For an extra touch, garnish your Japanese black sesame ice cream with a sprinkle of toasted sesame seeds or a drizzle of honey before serving.

• First, let the Japanese Black Sesame Ice Cream sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to scoop and reheat.
• Use a microwave-safe bowl and place the desired amount of ice cream in it. Microwave on low power (30-40%) in 10-second intervals, stirring gently between each interval until it reaches the desired consistency. Be careful not to overheat, as it can melt too much.
• Alternatively, you can use a double boiler method. Place the ice cream in a heatproof bowl and set it over a pot of simmering water. Stir continuously until it softens to your liking. This method provides more control over the reheating process and helps prevent overheating.
• If you prefer a more hands-off approach, you can place the ice cream in a resealable plastic bag and submerge it in a bowl of warm water. Let it sit for a few minutes, gently massaging the bag to ensure even reheating. This method is gentle and helps maintain the creamy texture.
• For a unique twist, consider turning your reheated Japanese Black Sesame Ice Cream into a milkshake. Blend the softened ice cream with a splash of whole milk or heavy cream until smooth. This way, you can enjoy a delicious black sesame milkshake with minimal effort.

• Pan: Used to toast the black sesame seeds over medium heat until they become fragrant.

• Blender: Utilized to blend the toasted sesame seeds into a fine paste.

• Mixing bowl: Needed to whisk together the egg yolks and sugar until the mixture turns pale.

• Saucepan: Employed to heat the milk and cream until they are just about to boil.

• Whisk: Essential for whisking the hot milk mixture into the egg mixture and for constant stirring.

• Refrigerator: Used to chill the mixture for at least 4 hours before churning.

• Ice cream maker: Necessary to churn the chilled mixture according to the manufacturer's instructions.

Toast in bulk: Toast a larger batch of black sesame seeds and store the extra for future use.

Pre-make the paste: Blend and store the black sesame paste in the fridge for quick access.

Use a thermometer: Heating the milk and cream to the right temperature quickly ensures you don’t overcook.

Chill faster: Use an ice bath to cool the custard mixture more rapidly before refrigerating.

Efficient churning: Pre-freeze the ice cream maker bowl to speed up the churning process.