Ingredients:

  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 4 large egg yolks
  • 2 tablespoons toasted black sesame seeds, ground into a paste
  • 1 teaspoon pure vanilla extract
  • A pinch of salt

Instructions:

  1. Toast black sesame seeds in a dry pan until fragrant. Grind into a fine paste using a mortar and pestle or a small food processor.
  2. In a medium saucepan, combine whole milk, heavy cream, and sugar. Warm over medium heat, stirring until the sugar dissolves.
  3. In a mixing bowl, whisk egg yolks. Gradually add warm milk mixture to egg yolks, whisking continuously to temper. Return the mixture to the saucepan and cook over low heat, stirring until thickened (about 5-7 minutes).
  4. Stir in the black sesame paste, vanilla extract, and salt. Mix until smooth.
  5. Strain the mixture through a sieve into a bowl to remove any lumps. Allow to cool, then cover and refrigerate for at least 2 hours (or overnight).
  6. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
  7. Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.