Have you tried Japanese ice cream flavors such as Green Tea Ice Cream and Red Bean Ice Cream? I have another Japanese-style ice cream for you today, and it’s Black Sesame Ice Cream (黒ゴマのアイスクリーム). Sesame might seem like an unusual ice cream flavor. However, for Japanese and Asian cuisine, black sesame flavor is commonly used in desserts. If you haven’t tried it before, you’ll be pleasantly surprised how well this flavor works in sweet treats. Try it for yourself with my Black Sesame Ice Cream recipe!
Black Sesame-Flavored Desserts
Black sesame is unique in the way it changes the dynamic of a dessert completely. Ordinary-looking desserts are transformed into a peculiar dark gray color, and it surprises you with a unique nutty and toasty flavor. Popular desserts include black sesame macarons, purin (pudding), chiffon cake, mochi, bread, ice cream, and more. Chinese cuisine has black sesame sweet soup and mochi dumpling with black sesame filling.
Black Sesame Paste
With toasted black sesame seeds, you can make the paste yourself easily using a food processor.
Japanese Black Sesame Paste vs. Black Tahini
Black tahini is a common ingredient used in Middle Eastern cuisine. It is also called sesame paste or sesame butter, but the difference is black tahini doesn’t require toasting the sesame seeds. After being pulverized into a thick paste, it is mixed with sesame oil and a little bit of salt until smooth in texture. For making Japanese sweets, you should be able to substitute with black tahini but bear in mind that it is unsweetened and may have a more pronounced bitter flavor. It is also more liquid because of the sesame oil. So you will want to add some honey and make any necessary adjustments if needed.
Ingredients You’ll Need
toasted black sesame seeds whole milk sugar large egg yolks honey black sesame paste – you can also make black sesame paste from scratch pure vanilla extract heavy (whipping) cream Diamond Crystal kosher salt
How To Make Black Sesame Ice Cream
If you aren’t using an ice cream maker, then transfer the mixture to a container and put it in a freezer. Stir every few hours (3–4 times) to break up the ice crystals until it’s completely frozen.
Ice Cream and Sorbet Recipes You’ll Love
Matcha Ice Cream Soy Sauce Caramel Ice Cream Mochi Ice Cream Azuki Red Bean Ice Cream Yuzu Sorbet Shiso Sorbet Japanese Fruit Parfait Anmitsu
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