Ingredients
Equipment
Method
Step-by-Step Instructions
- In a dry skillet over medium heat, toast ¼ cup of black sesame seeds for 15-20 seconds until aromatic.
- In a mixing bowl, whisk together 4 large egg yolks and ¾ cup of granulated sugar until smooth.
- In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, and 1 teaspoon of vanilla extract, heating gently.
- Gradually whisk ¼ cup of the hot cream mixture into the egg yolks to temper the eggs.
- Pour the tempered egg mixture back into the saucepan, stirring constantly until it thickens.
- Strain the mixture through a fine-mesh sieve into a bowl and whisk in the ground black sesame powder.
- Let the mixture cool to room temperature, then cover and refrigerate for 6-8 hours.
- Churn the well-chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Nutrition
Notes
Store in an airtight container; allow to soften slightly at room temperature before serving.