Black sesame ice cream (Japanese style ice cream)

Japanese style black sesame ice cream with kurogoma 1


  • 1 1/2 cups whole milk
  • 1 1/2 cups cream
  • 3 egg yolks
  • 1/2 cup sugar
  • 12 Tbsp black sesame seeds (toasted and ground)
  • 34 Tbsp nerigoma (black sesame paste)
  • 1 tsp vanilla extract (madagascar)


  1. Combine milk, egg yolks and sugar in a medium sauce pan on medium heat.
  2. Using an immersion blender, or a hand mixer, whisk the mixture until you get it nice and creamy
  3. Add 3 tbsp. nerigoma into the pot. Optional: 1-2 tbsp. ground and toasted black sesame seeds 
  4. Whisk the pot until the paste is dissolved and completely incorporated into the mixture.
  5. 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.
  6. 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.
  7. Once the mixture has cooled transfer to your ice cream machine.
  8. Add a teaspoon of vanilla into the mixture and churn.
  9. Transfer to an ice cream container and put in the freezer to fully harden.

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