Ingredients
Equipment
Method
Making the Ice Cream
- Toast the black sesame seeds in a skillet over medium heat for 15-20 seconds until fragrant.
- Grind the toasted sesame seeds into a fine powder using a spice grinder.
- Whisk together the egg yolks and granulated sugar in a mixing bowl until smooth and lightened.
- Combine whole milk, heavy cream, and vanilla extract in a saucepan and heat over medium-low until steaming.
- Temper the egg mixture by slowly adding hot cream while whisking continuously, then pour back into the saucepan.
- Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Strain the mixture through a fine mesh strainer into a bowl and stir in the sesame powder with an immersion blender.
- Cool the mixture to room temperature, then refrigerate for 6-8 hours until thoroughly chilled.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions for 15-20 minutes.
- Transfer the churned ice cream into an airtight container and freeze overnight before serving.
Nutrition
Notes
Store ice cream in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Let it sit at room temperature for 5-10 minutes before serving to soften.