Black Sesame Ice Cream with Milk Chocolate Swirl
This Black Sesame Ice Cream with Chocolate Swirl is a creamy, nutty homemade ice cream recipe with a dramatic deep-grey color and a rich toasted sesame flavor. Made with black sesame seeds, milk, cream, and egg yolks, it has that silky custard-style texture that tastes like something you’d overpay for in a boutique ice cream shop.
Ingredients
- 350 ml Milk 1 1/2 cups
- 300 ml Cream 1 1/4 cups
- 4 Egg yolks
- 160 g sugar 3/4 cups
- 1/4 Tsp salt
- 1 tsp vanilla
- 80 g black sesame seeds 1/2 cup
- 100 g Milk chocolate about 1/2 cup plus 1 tbsp
Instructions
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Toast the sesame seeds for about 3 to 4 minutes until you hear them sizzle. Let them cool down and then grind them in your food processor until they turn into a paste. Mix the paste with milk, vanilla, salt and sugar in a pot and heat up. Bring to a boil and turn off the heat. Let the mixture sit for about 10 minutes.
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Crack egg yolks into a bowl and measure out the cream.
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Pour half of the still hot sesame mix into the egg yolks, stirring all the time until the mix thickens. Pour back into the pot with the rest of the sesame milk and heat everything up carefully until thickened. This happens at about 76 Celsius. When you reach this stage quickly pour the hot sesame mix into the cream to stop the cooking process.
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This mix has to cool for about 3 hours or even overnight in the fridge before you can churn it in your ice cream maker. Once chilled, churn according to your ice cream makers instructions.
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While your black sesame ice cream is churning you can melt the chocolate in the microwave.
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When your churned black sesame ice cream is ready to be stored in the freezer you simply layer it in a container drizzling a generous helping of chocolate after each layer of ice cream.
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Save some melted milk chocolate for the top layer and store the sesame ice cream in the freezer!