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
