Black Sesame and Orange Ice Cream

Black Sesame and Orange Ice Cream

Scooped: Black Sesame and Orange Ice Cream

About This Recipe

Yield: 8 to 10 (makes about a quart)
Active time: 30 minutes
Total time: 50 minutes (plus an overnight chill)
Special equipment: ice cream maker, blender


  • 1/4 cup black sesame seeds
  • 3 cups half-and-half (or 1 1/2 cups each cream and milk)
  • 3/4 cup sugar
  • 6 egg yolks
  • 1/4 cup toasted sesame oil
  • 2 teaspoons orange zest
  • 1 teaspoon kosher salt


  1. 1

    Toast sesame seeds in a small skillet, stirring frequently, until fragrant and nutty, then set aside to cool.

  2. 2

    Transfer seeds to a blender and blend on high till seeds are crushed. Add two to three tablespoons half-and-half and blend till smooth. Add remaining half-and-half and blend on high till well combined, about two minutes. Seeds will not be completely pulverized, which is fine. Large chunks can always be strained out.

  3. 3

    In a large bowl, whisk together sugar and yolks until thickened and lighter in color. Combine yolk and dairy mixtures in a heavy-bottomed three quart saucepan over low heat, stirring constantly while custard thickens. Custard is done when it coats the back of a spoon and a swiped finger leaves a clean line.

  4. 4

    Remove from heat and transfer to an air-tight container for overnight chill. Stir in sesame oil, orange zest, and salt till well combined. Chill overnight, then churn the next day according to manufacturer’s instructions. Serve immediately for a whipped, soft-serve consistency, or return to container to set for two to three hours for something firmer.

This recipe originally appeared at Serious Eats.


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