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Scooped: Black Sesame and Orange Ice Cream Recipe

Scooped: Black Sesame and Orange Ice Cream Recipe
  • Meal


  • Cusine


1/4 cup black sesame seeds

3 cups half-and-half

3/4 cup sugar

6 egg yolks

1/4 cup toasted sesame oil

2 teaspoons orange zest

1 teaspoon kosher salt


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