Ingredients
Equipment
Method
Step-by-Step Instructions
- In a skillet over medium heat, add the black sesame seeds and toast them for about 15-20 seconds until fragrant.
- Once toasted, transfer the seeds to a spice grinder and grind them into a fine powder.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and light.
- In a medium saucepan, combine the whole milk, heavy cream, and vanilla extract, heating until hot but not boiling.
- Gradually whisk in about 1/4 cup of the hot cream into the egg mixture to temper it.
- Pour the tempered egg mixture back into the saucepan and return it to low heat, stirring until it reaches 170°F.
- Strain the mixture into a bowl, then add the finely ground black sesame powder and blend until smooth.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 6-8 hours.
- Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
- Transfer churned ice cream to a freezer-safe container, seal, and freeze overnight.
Nutrition
Notes
Chill thoroughly to enhance creaminess and depth of flavor. Allow the ice cream to temper for 5 minutes at room temperature before serving.