BETA
No-Churn Black Sesame Ice Cream with Honey
A nutty, toasty, dove-grey ice cream made without a machine: freshly ground black sesame and honey folded through whipped cream and condensed milk, scooped and finished with a honey drizzle.
385 minutes · Easy · 6 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Black sesame seeds60 g
- Honey4 tbsp
- Salt1 pinch
- Heavy cream (35%), cold400 ml
- Sweetened condensed milk300 ml
- Vanilla extract1 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk and sesame.
Method
Toast the sesame
Toast the sesame seeds in a dry skillet over medium-low heat for 3–4 minutes, shaking often, until fragrant and a few start to pop. Tip onto a plate to cool completely. Set aside 1 tsp for serving.
Grind to a paste
Grind the rest in a spice grinder or with a mortar and pestle until fine and damp-looking, then mix in 2 tbsp of the honey and the salt to make a thick, dark paste.
Whip the cream
In a large bowl, whip the cold cream to soft-medium peaks that hold their shape but still look silky.
Fold together
In another bowl, whisk the condensed milk, vanilla and sesame paste until smooth. Fold in the whipped cream in 3 additions, gently, until no streaks remain.
Freeze
Spread into a 23 x 13 cm loaf tin, press parchment onto the surface and freeze for at least 6 hours, until firm.
Serve
Let the tin stand at room temperature for 5–10 minutes to soften, then scoop into bowls. Drizzle with the remaining 2 tbsp honey and sprinkle with the reserved sesame seeds.
Toasting the seeds is where all the flavour comes from, so take them right to the edge of fragrant without letting them smell burnt. The 385 minutes includes 6 hours of freezing; the ice cream keeps for 2 weeks.
AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.
More from Night Lantern Izakaya