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4 scoops of Black Sesame Ice Cream with chocolate chips in a mint-colored bowl with a white background.
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5 from 2 votes

Black Sesame Ice Cream with Chocolate Recipe

Black Sesame Ice Cream, one of the most popular ice cream flavors in Japan, is deliciously nutty and sweet, with an enjoyable bitterness that’s reminiscent of dark chocolate.
*Makes a little more than ½ quart (about 2½ cups)
Prep Time30 minutes
Cooling/Freezing Time10 hours
Total Time10 hours 30 minutes
Course: Dessert
Cuisine: Asain
Keyword: unique ice cream recipes, best frozen desserts
Servings: 4
Calories: 532kcal

Ingredients

  • ¾ cups granulated sugar
  • ¼ teaspoon Kosher salt
  • 6 large egg yolks (about 6-ounces)
  • 2 cups whole milk
  • ½ cup black sesame paste

Instructions

  • Make custard. In a medium-sized pot, combine the sugar with the salt and egg yolks, and then whisk in the milk. Place over medium-low heat, stirring almost constantly with a wooden spoon or heat-proof rubber spatula, cook until it’s very hot, but not bubbling, about 8 minutes. It should be slightly thick and coat the spoon without immediately dripping off.
  • Add the sesame paste and strain. Remove the pot from the stove and whisk in the black paste until it's smooth. Place a fine mesh strainer over a large bowl and strain the mixture into it. Let it come to room temperature, whisking from time to time. (This should take about 30 minutes.)
  • Refrigerate. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours (and up to a couple of days).
  • Churn, add chocolate and freeze. Churn in an ice cream machine according to the manufacturer’s directions, and then fold in the chocolate chips.
    Use a rubber spatula to scoop the ice cream into a container with tight fitting lid and freeze for overnight. (If it’s too firm to scoop easily, let it sit at room temperature for about 10 minutes before serving.)

Notes

Calorie count is only an estimate.

Nutrition

Calories: 532kcal