If you are looking for a truly unique and unforgettable dessert, this Black Sesame Ice Cream with Chocolate Recipe is going to sweep you right off your feet. Combining the nutty, deep flavors of black sesame with the rich, satisfying bite of chocolate pieces, this ice cream is a stunning balance of earthy and sweet. The creamy custard base offers a smooth texture that melts deliciously on the tongue, while the dark flecks of sesame paste create a visual and taste sensation that is both exotic and inviting. Whether you’re an adventurous home cook or simply someone who adores the art of ice cream, this recipe is a delightful treat to share with family and friends.
Ingredients You’ll Need
Even though this recipe boasts complex flavors, it relies on simple, pantry-friendly ingredients that come together to create something truly special. Each component plays a vital role, from the creamy richness of whole milk to the deep umami of black sesame paste and the sweet crunch of chocolate chips. Let’s break down what you’ll need.
- Granulated sugar: Sweetens the ice cream while balancing the earthiness of sesame.
- Kosher salt: Enhances all the flavors and rounds out the sweetness.
- Large egg yolks: Create a rich, creamy custard base essential for smooth ice cream texture.
- Whole milk: Adds creaminess and helps develop the custard’s body.
- Black sesame paste: The star ingredient that gives this ice cream its signature nutty, slightly smoky flavor and striking color.
- Chocolate chips: Folded in after churning for a satisfying contrast of texture and flavor.
How to Make Black Sesame Ice Cream with Chocolate Recipe
Step 1: Make the Custard
Start by whisking together granulated sugar, kosher salt, and egg yolks in a medium-sized pot until smooth. Slowly add the whole milk, stirring gently to combine everything seamlessly. Set the pot over medium-low heat and cook this mixture almost constantly with a wooden spoon or heat-proof rubber spatula. The goal is to make the custard very hot but avoid boiling. This process typically takes around 8 minutes until the custard thickens slightly and coats the back of your spoon without dripping off immediately. This slow cooking step is crucial for developing that luscious, creamy texture you want in your ice cream base.
Step 2: Add the Sesame Paste and Strain
Once the custard has thickened, remove the pot from the heat and whisk in the black sesame paste. Stir vigorously until the paste is completely smooth and fully incorporated into the custard. To ensure a silky finish, pour the mixture through a fine mesh strainer into a large bowl, catching any lumps or seeds. Let the mixture cool to room temperature, whisking occasionally to keep it smooth and avoid a skin forming on top. This gentle cooling takes about 30 minutes and prepares the custard for the next crucial chilling step.
Step 3: Refrigerate the Mixture
Cover the custard tightly with plastic wrap, pressing the wrap directly onto the surface to prevent any air from drying it out. Chill the mixture in the refrigerator for at least 4 hours, although letting it rest overnight or up to two days will yield the best flavor. This resting period allows the flavors to intensify and the custard to thicken, which is essential for a rich, creamy ice cream texture once churned.
Step 4: Churn, Add Chocolate, and Freeze
Pour the chilled custard into your ice cream machine and churn according to the manufacturer’s instructions. When the ice cream reaches a soft-serve consistency, gently fold in the chocolate chips with a rubber spatula, distributing them evenly throughout. Transfer the ice cream to a tightly covered container and freeze overnight to let it firm up. Before serving, if the ice cream is too hard to scoop, allow it to soften at room temperature for about 10 minutes. This final step ensures you have the perfect balance of creamy ice cream and delightful chocolate crunch.
How to Serve Black Sesame Ice Cream with Chocolate Recipe
Garnishes
To elevate your Black Sesame Ice Cream with Chocolate Recipe presentation, consider sprinkling toasted black sesame seeds on top for extra crunch and intensified sesame aroma. A light drizzle of dark chocolate sauce complements the chocolate chips inside, adding a glossy visual appeal. You can also add fresh mint leaves or a few edible flowers for a burst of color and freshness that makes your dessert look as good as it tastes.
Side Dishes
This ice cream pairs beautifully with subtle desserts that won’t overpower its complex flavor. Think delicate almond cookies or buttery shortbread for a textural contrast. Alternatively, serve alongside fresh sliced Asian pears or a small bowl of fruit compote to introduce an exciting sweet-tart dimension to your dessert plate. These pairing options offer a wonderful way to balance the richness and showcase the ice cream’s distinctive flavor profile.
Creative Ways to Present
For a standout serving idea, try scooping the Black Sesame Ice Cream with Chocolate Recipe into toasted sesame seed cones for a handheld treat with extra nuttiness. Another fun option is to layer the ice cream between thin chocolate brownies or mochi cakes, creating an indulgent ice cream sandwich with an exciting mix of textures. For a minimalistic yet elegant approach, serving it in small glass cups with a sprinkle of crushed toasted nuts and a chocolate shard really lets the ice cream itself shine.
Make Ahead and Storage
Storing Leftovers
Store leftover Black Sesame Ice Cream with Chocolate Recipe in an airtight container in the coldest part of your freezer to prevent ice crystals from forming. This will keep the ice cream creamy and flavorful for up to two weeks. Always press a piece of parchment paper or plastic wrap directly onto the surface before sealing to protect it from freezer burn and unwanted odors.
Freezing
This ice cream freezes beautifully thanks to its rich custard base. After churning and folding in the chocolate, freezing overnight allows it to fully set to the perfect scoopable consistency. Avoid leaving it in the freezer for longer than two weeks for best taste and texture, as extended freezing times can dull the vibrant flavors of the black sesame.
Reheating
Unlike baked desserts, ice cream should never be reheated. Instead, if your Black Sesame Ice Cream with Chocolate Recipe is too hard straight from the freezer, let it sit at room temperature for about 10 minutes until it becomes soft enough to scoop easily. This brief rest ensures you enjoy its creamy texture without melting away those essential flavors.
FAQs
Can I use regular sesame paste instead of black sesame paste?
Yes, you can substitute regular sesame paste, but keep in mind that black sesame has a more intense, nutty, and slightly smoky flavor that is key to this recipe’s unique character. Using regular sesame will result in a lighter flavor and color.
Is it possible to make this ice cream without an ice cream machine?
It’s possible but more time-consuming. You would need to stir the custard vigorously every 30 minutes while freezing to break up ice crystals and maintain smoothness. Having an ice cream machine simplifies this process dramatically and improves texture.
What type of chocolate works best in this recipe?
Bittersweet or semi-sweet chocolate chips are ideal because their slight bitterness balances the nutty sweetness of the black sesame. Milk chocolate might make it too sweet, and dark chocolate over 70% cocoa could overpower the sesame flavor.
Can I prepare the custard base ahead of time?
Absolutely! In fact, chilling the custard base for several hours or overnight before churning is recommended to enhance flavor development and texture, making your ice cream richer and creamier.
How can I make the ice cream dairy-free?
For a dairy-free version, substitute whole milk with full-fat coconut milk and use a vegan egg replacer suitable for custards. However, the texture and flavor might differ slightly from the traditional version but still be delicious.
Final Thoughts
There is something genuinely magical about this Black Sesame Ice Cream with Chocolate Recipe that brings an unexpected depth of flavor paired with comforting creaminess. Whether you’re serving it at a dinner party or simply indulging yourself on a quiet evening, it’s bound to become a treasured favorite. Dive in and enjoy the uniquely rich and satisfying dance of black sesame and chocolate—it’s a dessert adventure worth every spoonful.
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Black Sesame Ice Cream with Chocolate Recipe
- Total Time: 10 hours 30 minutes
- Yield: 4 servings
Description
This rich and creamy Black Sesame Ice Cream with Chocolate combines nutty black sesame paste and sweet chocolate chips for a unique and indulgent dessert. Made with a smooth egg custard base, this ice cream offers a perfect balance of toasted sesame flavor and delightful chocolate bites, ideal for summer treats or sophisticated desserts.
Ingredients
Custard Base
- ¾ cups granulated sugar
- ¼ teaspoon Kosher salt
- 6 large egg yolks (about 6 ounces)
- 2 cups whole milk
- ½ cup black sesame paste
Mix-in
- Chocolate chips (quantity as desired, about ½ cup recommended)
Instructions
- Make custard. In a medium-sized pot, combine the granulated sugar, Kosher salt, and egg yolks. Whisk in the whole milk until fully blended. Place the pot over medium-low heat, stirring almost constantly with a wooden spoon or heat-proof rubber spatula. Cook until the mixture is very hot but not bubbling, about 8 minutes. The custard should slightly thicken and coat the back of the spoon without immediately dripping off.
- Add the sesame paste and strain. Remove the pot from heat and whisk in the black sesame paste until smooth and evenly incorporated. Place a fine mesh strainer over a large bowl and strain the custard to remove any lumps. Allow the mixture to cool to room temperature, whisking occasionally; this should take approximately 30 minutes.
- Refrigerate. Cover the bowl tightly with plastic wrap to prevent a skin from forming on the custard and refrigerate for at least 4 hours, or up to a couple of days to develop flavor and chill thoroughly.
- Churn, add chocolate and freeze. Pour the chilled custard into an ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Fold in the chocolate chips gently using a rubber spatula. Transfer the ice cream into a container with a tight-fitting lid and freeze overnight to harden. Before serving, if the ice cream is too firm to scoop, allow it to sit at room temperature for about 10 minutes to soften.
Notes
- Use high-quality black sesame paste for the best flavor and texture.
- Ensure constant stirring during custard cooking to prevent scrambling the eggs.
- Straining the custard is essential for a smooth, silky ice cream texture.
- Adjust chocolate chip quantity based on personal preference.
- Let ice cream sit briefly at room temperature before scooping for easier serving.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese-inspired
