Eversince I had my first black sesame ice cream at a japanese restaurant, black sesame ice cream has a special place in my heart. The interesting thing about black sesame ice cream is that there’s a very unique taste to the ice cream – a little roasted flavor to go with the sugary cream. What a winner. Since then, I’ve never failed to have black sesame ice cream whenever I have space left over at Japanese restaurants and if they have the flavor available. Hmm…hmm…hmm… About a year ago, I found that Haato, an ice cream palour opened at Thomson and guess what, they sold Black Sesame ice cream! Their Black Sesame ice cream is good….not too sweet and very creamy. They have all the plus points. The only issue I have with them is that the ice cream is not cheap at all. It’s almost $5 for just 1 cup of ice cream. When I’ve been good, I do treat myself to their ice cream, but I can safely say that (being thrifty), I’ve only allowed myself to splurge on their ice cream 3-4 times.
Since I started making my own ice cream, I never did dare to even think about making Black Sesame ice cream. I dont’ know why. But when I found a recipe for this ice cream at Evan’s Kitchen Ramblings, I jumped at the opportunity to make it! The only unfortunately thing was that I could not find the Black Sesame paste from Phoon Huat as he’d suggested, since they no longer carried this product. =( …now I wouldn’t be able to make this ice cream. After multiple trials, I think I’ve finally mastered my favorite version of this ice cream!
Black Sesame Ice Cream
1 1/2 cups heavy cream
1 1/2 cups whole milk
8 tb black sesame paste
1 tb honey
1/4 ts salt
6 egg yolks
Black Sesame Paste
1 packet of black sesame seed
1. Toast the blended black sesame seeds in a saucepan until you smell the fragrance bursting from the seeds.
2. Cool the toasted seeds. Grind the toasted seeds as fine as possible.
3. Cook the black sesame powder with butter and add sugar to taste.
4. Keep working on the mixture until it becomes a paste.
1. Warm milk, heavy cream, honey, black sesame paste and salt.
2. In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heat-proof spatula, scraping the bottom as you stir until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer and stir (over an ice bath) until cool.
4. Chill the mixture thoroughly in the fridge (preferably overnight). Strain the black sesame seeds and freeze the mixture as per the instructions on your ice-cream maker. Freeze. If you don’t have an ice-cream maker, fret not. Click here to find out how.