Black Sesame Ice Cream (without an ice cream maker!)

Hi everyone! I hope the week so far has been great!

Last week, I came home from Australia and my heart was strangely very discontent, because I had made a batch of black sesame seed ice cream and I did not stay long enough to eat it up! :)

So coming home last week, I was very excited to try out the recipe. Black Sesame Ice Cream, without an ice cream maker!

I had guests over, and together with my family, they devoured EVERYTHING! Everyone was happy to have a second cup, which was great because I had doubled the recipe. The recipe works because you stick it in the freezer overnight or for 4 – 5 hours and then use a hand mixer to blend the ice cream again. Rinse & repeat for 3 – 4 times and the texture will be just right! By the way, I poured my ice cream into a shallow baking tray to help it freeze faster.

Why the sudden crave for this particular ice cream? It all started with looking for Black Tahini which is ground black sesame paste for my friend in Australia. I’ve tried black sesame ice cream before, loved it, but never thought I’d make it. The difference between Tahini and black sesame paste is that Tahini isn’t roasted. This recipe calls for roasted black sesame paste, but to be honest, it doesn’t really make a big difference. I used black tahini as well as ground my own roasted black sesame seeds and it was perfect!

This ice cream is so tasty I thought I would share the recipe to you! Nami of Just One Cookbook did a wonderful job and I present below my tweaks.

Black Sesame Ice Cream
from: Nami of Just One Cookbook

1. boil this! :)
400 ml (roughly 1 2/3 cup) whole milk
1 tsp. vanilla / 1 vanilla bean, scraped

2. beat the eggs & sugar til white / light. add the rest in when you’re done!
3 egg yolks
35g sugar / brown sugar
2 Tbsp. honey
3 Tbsp. black sesame paste (or Homemade Black Sesame Paste)
2 Tbsp. roasted black sesame seeds (ground)

add in the boiled milk, then transfer all back to a pot & stir consistently until it is thick paste (be careful cos the eggs will scramble if the heat is too high!)

3. whip this til stiff
300 ml heavy cream
Pinch of salt (i omit this! :) )

4. add in the black sesame paste + whipped cream together. freeze, churn etc :)

One Comment

  1. […] ice cream shops in the area would take a chance on something so unusual, so I'm going to try and make it without an ice cream maker. For the very unusual… Squid ink ice cream. Thank you, Japan! Finally, for some ice creams […]

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