Uploaded August 2023 | Updated September 2026, 2 days ago
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This is one of those Japanese treats which is iconic in the west. To make it, we use black sesame paste as well as ground, toasted black sesame seeds. The paste is very finely ground toasted black sesame seeds, so it would be possible to make the paste but it is a lot easier to buy it. This is a different product from tahini because the sesame seeds used to make tahini are not roasted first.
Because adding something like sesame paste (or peanut butter, etc) to ice cream is going to make the resulting ice cream more solid, it is a good idea to do some things to try to incorporate air into the ice cream. The main strategy employed in this recipe is to use whipped cream to mix with the custard before putting the mix into the ice cream freezer. Another strategy which might contribute would be to separate the egg, and fold the custard into the beaten white, but for such a small batch it seems like a lot of trouble.
Once the custard is done, plan to chill it in the refrigerator for at least 4 hours, preferably in a metal vessel so that it isn’t insulated from the cold. Once the ice cream has come out of the ice cream freezer, it will need another 4 to 8 hours, or overnight, to set completely. Also please note that this is a scaled-down recipe for small ice-cream freezers, and so it has some awkward measurements. The exact values are given, and should be used for scaling the recipe.
Makes enough for 6-12 portions, roughly 3 cups.
Equipment:
• pie tin or similar for toasting sesame seeds
• grinder for sesame seeds
• large mixing bowl
• whisk (or fork)
• glass measuring cup or small saucepan for scalding milk
• ice bath for hot custard
Ingredients:
1 Tbsp black sesame seeds toasted
3/4 cup milk generous (+1 Tbsp, +1 tsp)
2-3 Tbsp sugar 2 Tbsp + 2 tsp
1 ea egg 1.5 yolks
1 Tbsp honey or maple syrup, date syrup
1 1/2 Tbsp black sesame paste
1/2 tsp vanilla
6 Tbsp heavy cream 3 oz + 2 tsp
Procedure:
1. Toast the black sesame seeds to perfection; this will depend on your equipment. For guidance, include a few white sesame seeds to observe how they change color.
2. Whisk together the egg and sugar to the ribbon.
3. Add the honey, sesame paste and ground freshly-toasted sesame seeds.
4. Scald the milk and stream it into the egg mixture.
5. Transfer the egg mixture to a small saucepan and cook over medium-low heat until the custard thickens to coat the back of a spoon.
6. Once the custard has thickened, shock it in the ice bath until it is cold.
7. Refrigerate the custard to chill it thoroughly.
8. When the custard is very cold, whip the cream with the salt and the vanilla, to stiff peaks.
9. Fold together whipped cream and custard, and place into the ice cream freezer to gel.
10. Once the ice cream has gelled, scrape it out into a freezer-safe container and freeze it 4-8 hr or overnight to set.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This is one of those Japanese treats which is iconic in the west. To make it, we use black sesame paste as well as ground, toasted black sesame seeds. The paste is very finely ground toasted black sesame seeds, so it would be possible to make the paste but it is a lot easier to buy it. This is a different product from tahini because the sesame seeds used to make tahini are not roasted first.
Because adding something like sesame paste (or peanut butter, etc) to ice cream is going to make the resulting ice cream more solid, it is a good idea to do some things to try to incorporate air into the ice cream. The main strategy employed in this recipe is to use whipped cream to mix with the custard before putting the mix into the ice cream freezer. Another strategy which might contribute would be to separate the egg, and fold the custard into the beaten white, but for such a small batch it seems like a lot of trouble.
Once the custard is done, plan to chill it in the refrigerator for at least 4 hours, preferably in a metal vessel so that it isn’t insulated from the cold. Once the ice cream has come out of the ice cream freezer, it will need another 4 to 8 hours, or overnight, to set completely. Also please note that this is a scaled-down recipe for small ice-cream freezers, and so it has some awkward measurements. The exact values are given, and should be used for scaling the recipe.
Makes enough for 6-12 portions, roughly 3 cups.
Equipment:
• pie tin or similar for toasting sesame seeds
• grinder for sesame seeds
• large mixing bowl
• whisk (or fork)
• glass measuring cup or small saucepan for scalding milk
• ice bath for hot custard
Ingredients:
1 Tbsp black sesame seeds toasted
3/4 cup milk generous (+1 Tbsp, +1 tsp)
2-3 Tbsp sugar 2 Tbsp + 2 tsp
1 ea egg 1.5 yolks
1 Tbsp honey or maple syrup, date syrup
1 1/2 Tbsp black sesame paste
1/2 tsp vanilla
6 Tbsp heavy cream 3 oz + 2 tsp
Procedure:
1. Toast the black sesame seeds to perfection; this will depend on your equipment. For guidance, include a few white sesame seeds to observe how they change color.
2. Whisk together the egg and sugar to the ribbon.
3. Add the honey, sesame paste and ground freshly-toasted sesame seeds.
4. Scald the milk and stream it into the egg mixture.
5. Transfer the egg mixture to a small saucepan and cook over medium-low heat until the custard thickens to coat the back of a spoon.
6. Once the custard has thickened, shock it in the ice bath until it is cold.
7. Refrigerate the custard to chill it thoroughly.
8. When the custard is very cold, whip the cream with the salt and the vanilla, to stiff peaks.
9. Fold together whipped cream and custard, and place into the ice cream freezer to gel.
10. Once the ice cream has gelled, scrape it out into a freezer-safe container and freeze it 4-8 hr or overnight to set.
Music: bensound.com/royalty-free-music
