Black sesame ice cream (Japanese style ice cream)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Cuisine: Japanese
Ingredients
Scale
- 1 1/2 cups whole milk
- 1 1/2 cups cream
- 3 egg yolks
- 1/2 cup sugar
- 1–2 Tbsp black sesame seeds (toasted and ground)
- 3–4 Tbsp nerigoma (black sesame paste)
- 1 tsp vanilla extract (madagascar)
Instructions
- Combine milk, egg yolks and sugar in a medium sauce pan on medium heat.
- Using an immersion blender, or a hand mixer, whisk the mixture until you get it nice and creamy
- Add 3 tbsp. nerigoma into the pot. Optional: 1-2 tbsp. ground and toasted black sesame seeds
- Whisk the pot until the paste is dissolved and completely incorporated into the mixture.
- When the temperature reaches 160 degrees, transfer the contents of the pot into a bowl, and place it on the ice bath to cool the mixture down.
- Add in 1 ½ cups of heavy whipping cream. At this point, you can taste it for sweetness, and add sugar or honey to taste. Stir occasionally to cool it quicker.
- Once the mixture has cooled transfer to your ice cream machine.
- Add a teaspoon of vanilla into the mixture and churn.
- Transfer to an ice cream container and put in the freezer to fully harden.