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–+ servings
Two scoops of black sesame ice cream inside wafer cup

Japanese Black Sesame Ice Cream (黒ごまアイスクリーム)

Hanelore Dumitrache
Luxurious, rich and velvety smooth homemade Japanese toasted black sesame ice cream. Packed with roasted notes, this luscious ice cream is a wonderful combination of nuttiness and creaminess.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Freezing time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Japanese
Servings 6 servings
Calories 217 kcal

Equipment

  • medium pan, for toasting seeds
  • spice grinder / food processor
  • ice cream maker

Ingredients
  

  • ¼ cup black sesame seeds (25 grams)
  • ⅓ cup sweetened condensed milk (80 grams)
  • 1 medium egg
  • 1 medium egg yolk
  • ⅛ teaspoon salt
  • ½ cup whole milk (100 grams)
  • 1 cup heavy whipping cream (220 grams)

Optional

  • ½ teaspoon vanilla bean paste or extract

Instructions
 

  • Place the sesame seeds in a clean frying pan and cook over low heat until they start smelling toasted and nutty, for about 2-3 minutes. Don’t toast them for too long, as this can make the sesame taste bitter.
  • Add the toasted sesame seeds to a blender or food processor and grind until pulverised into a texture similar to wet sand. Scrape the sides with a spatula if needed.
  • In a medium bowl, add the egg, salt, sweetened condensed milk and vanilla bean paste (optional). Mix everything with a spatula or whisk until combined.
  • Pour the milk and heavy cream into a saucepan and cook over medium-low heat until the mixture starts to gently bubble on the sides.
  • Remove from heat and slowly pour the hot milk over the egg mixture, whilst whisking continuously.
  • Place the mixture back into the saucepan and cook over low heat whilst mixing continuously until slightly thickened. This should take about 5-6 minutes or if using a food thermometer, the temperature should read maximum 180°F (80°C).
  • Pour the hot custard into a bowl to prevent overcooking. Add the black sesame paste into the custard, then using an immersion blender or whisk, mix well until smoothly combined.
  • Cover the bowl with plastic wrap, then let it cool down to room temperature before transferring to the fridge. Refrigerate for at least 2-3 hours before churning.
  • Once chilled, add the mixture to an ice cream maker and churn as indicated on the manufacturer’s instructions. This typically takes between 30-45 minutes.
  • After churning, transfer to a freezer-safe container and smooth out the top with a spatula. Freeze for at least 4-6 hours or until firmly set.

Notes

  • Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving).
  • Storing: keep in the freezer in an airtight container for up to 2-3 weeks. Consume within a few days for the best texture. 

Nutrition

Calories: 217kcal
Keyword black sesame ice cream recipe, Japanese black sesame ice cream, Kurogoma ice cream, 黒ごまアイスクリーム, 黒ごまアイスクリームレシピ
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