Sesame Ice Cream Recipe

A long time ago, in the town where I was born, there was a Japanese restaurant that I used to go to with my friend. All the dishes on the menu were delicious, and they had 2 types of ice cream – green tea ice cream and sesame ice cream, which I especially loved. Now this restaurant is closed, and I have no idea where to find the same ice cream. Well, no problem, I’ll make it by myself and share the best homemade sesame ice cream recipe with you.

At first, I tried many basic ice cream recipes, and finally invented the tastier homemade creamy ice cream without an ice cream maker – tender, without ice crystals and without a greasy taste in the mouth. And then I could experiment with fillings based on it.

For sesame ice cream, try to find delicious fresh sesame seeds without bitterness, I recommend these. To add more flavor, preheat them in a frying pan or in the microwave until golden brown.

Sesame paste (also known as tahini) is often sold in supermarkets, organic food stores, and on Iherb.com, for example, this one.

Ingredients:

5 egg yolks
100 g sugar
200 g whole fat milk
300 g whipping cream
60 g sesame paste + a handful of sesame seeds

1. Mix the yolks with the sugar with a whisk.
2. Bring the milk and cream almost to a boil.
3. While stirring the yolks with a whisk, pour the hot milk mixture over them in a thin stream.
4. Put everything back into the saucepan and stirring constantly, cook over low heat until slightly thickened.
5. Strain the mixture through a sieve and add the sesame paste and sesame seeds, mix and cool to room temperature.
6. Put in the freezer and beat with a mixer every half hour until it becomes difficult to do so. Or you can use an ice cream maker if you have one.

Store in the freezer, transfer to the refrigerator half an hour before serving.

Enjoy your meal!