Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Toast 1/4 cup of black sesame seeds in a dry skillet over medium heat for about 15-20 seconds until fragrant.
- In a bowl, whisk together 4 egg yolks and 3/4 cup of sugar until smooth and lighter in color.
- Combine 2 cups of milk, 1 cup of cream, and 1 teaspoon of vanilla in a saucepan and heat over medium-low until hot.
- Gradually whisk hot cream into the egg mixture, then return it to the saucepan.
- Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 170°F).
- Stir in the finely ground black sesame powder into the custard mixture.
- Allow the custard to cool to room temperature, then refrigerate for 6-8 hours.
- Pour the chilled custard into an ice cream maker and churn for 15-20 minutes.
- Transfer the ice cream to a freezer-safe container and freeze overnight.
Nutrition
Notes
For the best flavor, serve with toasted sesame seeds on top. Store leftovers in an airtight container.