Black sesame seeds, almost akin to dark chocolate or French roast coffee, have a toastier, nuttier flavor than white sesame seeds and are a favorite in Asian desserts. If you own an ice cream machine this is one recipe you have to try. Nutty and cool, this dessert is luscious. [...]
The above quote pretty much says it all. I love simple, single flavor, nut and spice ice creams, but until I came across this recipe by Patricia Tanumihardja, on of all places the Christian Science Monitor, making a sesame seed ice cream hadn’t occurred to me. Silly really. This is a very straightforward American style (egg-less) recipe with standard proportions of milk, cream and sugar. The recipe calls for 3/4 cup of sugar but you can use anywhere between 1/3 and 3/4 cups depending on how sweet you like your ice cream. Use the freshest sesame seeds you can of course, and make sure to grind them very fine or you might end up with a slightly gritty feeling dessert. Though in my opinion a little “texture” is what helps make something homemade.
Black sesame seeds / 1 quart
Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min