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Saturday, August 8, 2009

Homemade Japanese Black Sesame/Goma Ice Cream Recipe (日本黑芝麻雪糕)


Black Sesame Ice Cream 



  • 130g (4.5 oz) fresh milk

  • 70g (2.5 oz) caster sugar

  • 2 tbsp black sesame powder or black sesame paste

  • 250g (8.8 oz) non-dairy whipping cream or Half & Half

  • 2 egg yolks

  • 2 tablespoons boiling water


  1. Melt black sesame powder with 2 tablespoons of boiling water.
  2. Mix egg yolk and caster together thoroughly. Add in the black sesame and mix well.
  3. Add fresh milk to the mixture and mix it well.
  4. Double-boil mixture at low heat and keep stirring until it thickens.
  5. After that, leave to cool.
  6. Pour the non-dairy whipping cream into a separate container.
  7. Whisk it till it’s stiff.
  8. Pour the cooled black sesame mixture into the non-dairy whipping cream and mix it well.
  9. Transfer the black sesame ice-cream mixture into an ice-cream maker (ice cream maker bowl  must freeze in freezer at least 12 hours before using it) and follow the manufacturer's instructions.

Black Sesame (Goma) Ice Cream

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