This rippled black sesame ice cream combines silky homemade vanilla custard with layers of sweet, nutty black sesame paste. The result is a visually striking and deeply flavorful frozen dessert that balances creamy richness with a slightly crunchy, aromatic ripple reminiscent of peanut butter ice cream, but with a more complex twist.
Why You’ll Love This Recipe
This recipe offers a unique flavor that stands out from classic ice cream varieties while remaining familiar and comforting. The contrast between smooth vanilla ice cream and the textured black sesame ripple creates an enjoyable mouthfeel. Separating the sesame paste into a ripple rather than blending it into the base keeps the flavor bold and prevents the ice cream from becoming heavy or pasty. It is an excellent choice for anyone who enjoys nutty, toasted flavors and homemade frozen desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the vanilla ice cream base
12 oz whole milk (1 1/2 cups)
12 oz heavy cream (1 1/2 cups)
8 oz granulated sugar (1 cup)
5 large egg yolks
1/8 teaspoon salt
1 tablespoon vanilla extract
For the black sesame ripple
4 oz black sesame paste (1/2 cup)
4 oz brown sugar (1/2 cup)
Directions
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium-high heat, stirring occasionally, until the mixture is very hot and just beginning to steam. Do not let it boil.
While the milk mixture is heating, whisk the egg yolks, salt, and vanilla extract together in a heatproof bowl until smooth.
Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Once combined, return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon. Avoid boiling, as this can curdle the custard.
Remove the custard from the heat and strain it into a clean bowl to ensure a smooth texture. Cover and refrigerate until completely cold, at least 4 to 5 hours or overnight.
Churn the chilled custard in your ice cream machine according to the manufacturer’s instructions.
While the ice cream is churning, mix the black sesame paste and brown sugar together in a small bowl until evenly combined. The mixture will have a texture similar to damp sand.
When the ice cream is ready, spread one quarter of it into a freezer-safe container in an even layer. Sprinkle one third of the black sesame mixture evenly over the ice cream. Repeat the layering process, ending with a final layer of ice cream.
Press plastic wrap directly onto the surface of the ice cream, cover tightly, and freeze until firm before serving.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 30 minutes
Cooking time: 10 minutes
Chilling and freezing time: about 8 hours
Total time: approximately 8 hours and 40 minutes
Variations
For a stronger sesame flavor, lightly toast the black sesame paste in a dry pan for a minute before mixing it with the brown sugar.
You can substitute light brown sugar with dark brown sugar for a deeper caramel-like sweetness.
Add a small pinch of cinnamon or espresso powder to the sesame ripple for extra complexity.
For a softer ripple texture, mix one to two tablespoons of warm cream into the sesame and sugar mixture.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container with plastic wrap pressed directly against the surface to prevent ice crystals. It will keep well in the freezer for up to two weeks. Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping to achieve the best texture. Reheating is not applicable for this recipe.
FAQs
What does black sesame ice cream taste like?
It has a nutty, toasted flavor similar to peanut butter or tahini, with a slightly bitter and complex finish.
Can I make this without an ice cream machine?
Yes, but the texture will be less smooth. You can freeze the custard in a shallow pan and stir vigorously every 30 minutes until frozen.
Is black sesame paste the same as tahini?
No, black sesame paste is made from black sesame seeds and has a deeper, more intense flavor than tahini, which is made from hulled white sesame seeds.
Why is the sesame added as a ripple instead of mixed in?
Keeping it as a ripple preserves a cleaner color, better texture, and more pronounced sesame flavor.
Can I reduce the sugar in the recipe?
You can slightly reduce the sugar, but too little sugar will affect both sweetness and ice cream texture.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and a finger drawn through it leaves a clear line.
Can I use store-bought vanilla ice cream?
Yes, you can use high-quality vanilla ice cream and add the sesame ripple if you want to skip making the custard.
Why does the ice cream need to chill so long before churning?
Chilling ensures proper churning and helps create a smooth, creamy texture.
Is the ripple supposed to be crunchy?
Yes, the brown sugar gives the sesame ripple a slightly crunchy texture that contrasts with the creamy ice cream.
Can this recipe be doubled?
Yes, as long as your ice cream maker can handle the increased volume.
Conclusion
Rippled black sesame ice cream is a distinctive and elegant dessert that showcases the rich, nutty flavor of black sesame without overwhelming the creamy vanilla base. With its layered texture and balanced sweetness, this recipe is perfect for adventurous ice cream lovers and anyone looking to try something new while still enjoying a familiar, comforting treat.
Rippled black sesame ice cream combines a rich vanilla custard base with sweet, nutty black sesame swirls. The layered texture and bold sesame flavor create a visually striking and uniquely delicious frozen dessert.
Author:Sophia
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:8 hours 40 minutes
Yield:6 servings
Category:Dessert
Method:Churned
Cuisine:Asian-Inspired
Diet:Vegetarian
Ingredients
For the vanilla ice cream base:
12 oz whole milk (1 1/2 cups)
12 oz heavy cream (1 1/2 cups)
8 oz granulated sugar (1 cup)
5 large egg yolks
1/8 teaspoon salt
1 tablespoon vanilla extract
For the black sesame ripple:
4 oz black sesame paste (1/2 cup)
4 oz brown sugar (1/2 cup)
Instructions
In a medium saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium-high until steaming but not boiling.
In a separate bowl, whisk egg yolks, salt, and vanilla extract until smooth.
Slowly temper the eggs by whisking in the hot milk mixture a little at a time.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
Remove from heat and strain through a fine sieve into a clean bowl. Cover and refrigerate until completely chilled, at least 4–5 hours or overnight.
Churn the custard in an ice cream maker according to the manufacturer’s instructions.
While churning, mix black sesame paste and brown sugar in a small bowl until evenly combined.
Once the ice cream is churned, layer one quarter of it into a freezer-safe container. Sprinkle one third of the sesame mixture over it. Repeat, ending with a final layer of ice cream.
Press plastic wrap directly onto the surface, cover, and freeze until firm before serving.
Notes
For a bolder sesame flavor, lightly toast the sesame paste in a pan before mixing with sugar.
Use dark brown sugar for deeper caramel flavor in the ripple.
Add 1–2 tablespoons of warm cream to the sesame mixture for a smoother ripple.
Let the ice cream sit at room temperature for 5–10 minutes before scooping.
You can use store-bought vanilla ice cream and just add the ripple.
