Black sesame ice cream is a sweet, nutty, and unique treat complemented with shards of chocolate studded throughout. You are going to fall in love with its fun color and rich, roasted flavor.
Add the black sesame seeds to a skillet and heat on medium-low until it begins to smell toasted and nutty. Add it to a food processor along with the honey.
Blend together until it forms a paste. Set aside in a small container.
Make the necessary ice cream preparations. This may mean freezing your ice cream maker insert for 24 hours beforehand. I also recommend freezing your ice cream container. Make an ice bath in a large bowl using more ice than water.
Take 2 tablespoons of the milk and the cornstarch and mix together in a small bowl to make a slurry. Set aside.
Mix together the salt and cream cheese into another small bowl and set aside.
In a large saucepan, add the remaining milk, heavy cream, sugar, and corn syrup together and mix. Bring to a boil on medium-high heat, stirring constantly for about 4 minutes.
Remove from heat then add the black sesame paste and the slurry. Mix well to combine. Bring back to the heat and stir for another 2 – 3 minutes, or until the mixture is thickened.
Slowly pour about ⅓ cup of the hot cream mixture into the cream cheese and mix well before transferring the cream cheese mixture back to the saucepan. Mix well to combine.
Pour the mixture into a large ziplock bag and place the bag in the ice bath until it is about 40 degrees F. I put my ice bath in the refrigerator to further help things along. Do not place ice bath in the freezer.
Pour the ice cream mixture and black sesame seeds into your ice cream maker and churn according to manufacturer instructions.
While the ice cream is churning, melt the chocolate and allow to cool slightly, but not harden.
During the last few minutes of churning (the ice cream should be thick now, but not quite ready to take out) Slowly drizzle the chocolate into the ice cream maker as it churns. This will freeze the chocolate and make it break up into small pieces throughout the ice cream. Save one tablespoon of the chocolate.
Pour the chocolate into your ice cream container. Drizzle thin strands of the remaining chocolate over the ice cream for visual effect (this step is completely optional!) Freeze for at least 3 – 4 hours.
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