Blood Orange Black Sesame Ice Cream

black-sesame-ice-cream | le jus d

If you’ve been following me on Instagram, you’ll know that I’ve been completely obsessed with black sesame!!! I can’t help it – it’s such a lovely, nutty flavor. It’s a flavor that I grew up with, and I can’t resist putting it in everything. Noodles, rice, in tang yuan, on top of ice cream…

Ever since I received my ice cream maker this summer, I’ve been making a lot of ice cream. Yes, it is a lot of work – mainly preparation and waiting. You have to completely freeze the vessel, and also thoroughly chill the custard base. Then you can churn, and then you have to chill that as well. It’s not a matter of “Let’s make ice cream for dessert!”. It’s more of a “Let’s make ice cream for tomorrow’s dessert!”. Plan ahead, my friends. It’s well worth it. I’m not going to let two snow storms stop me from eating ice cream.

black-sesame-ice-cream | le jus d

black-sesame-ice-cream | le jus d

I matched black sesame with blood orange – and it is DELICIOUS. You know that I love adding a citrus tang to my ice cream. For Thanksgiving, I couldn’t resist adding orange to cranberry ice cream, and it was such a success!! I’m also a BIG fan of blood orange. The first time I had it was in Cinque Terre, Italy. We were hiking along the coast, and we stopped by a fruit stand. I bought what I thought was a normal arancia (orange). I peeled it, and literally gasped at the beauty of the natural-ombre!! It’s beautiful.

black-sesame-ice-cream | le jus d

black-sesame-ice-cream | le jus d

I drizzled some honey on top!

black-sesame-ice-cream | le jus dblack-sesame-ice-cream | le jus d

black-sesame-ice-cream | le jus d

RECIPE: Blood Orange Black Sesame Ice Cream
based off the ice cream base I used here.

Ingredients
2 cups whole milk
2 cups heavy cream
2/3 cup granulated sugar
1 tbs vanilla extract
5 egg yolks
¼ cup black sesame
orange zest
juice of 2 oranges (1/2 cup)
1 tsp sesame oil 

1| Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
2| Make black sesame/orange paste: toast lightly, then add to blender. Stream in orange juice and sesame oil
3| Heat milk and heavy cream until it begins to simmer – do not let it boil. Remove from heat.
4| In the meantime, whisk yolks and 2/3 sugar until pale in color and thick. Gently stream milk mixture into yolk/sugar mixture, whisking constantly after each addition. This is called tempering – the point is to prevent cooking of egg yolks. Have patience, and do this slowly.
5| Pour mixture back into a saucepan and heat until custard is thick. I like to use the spoon test – dip a wooden spoon into the mixture, and remove it. Run a finger in a line down the back of the wooden spoon. If the line remains visible, then the custard is thick enough.
6| Pour custard through a sieve into a bowl. Stir in vanilla extract. Fold in black sesame puree. Sprinkle in orange zest. Cover with plastic wrap and immediately chill in fridge for at least 4 hours.
7| Pour into ice cream maker and churn according to instructions.
8| Pour churned ice cream into an airtight container and freezer for another few hours.

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  • Beautiful! Looks delicious.ReplyCancel

  • Love the pictures with the blood orange! :-)ReplyCancel

  • Oh, that looks absolutely fantastic! :)ReplyCancel

  • This looks so good. Im a huge ice cream fanatic but believe it or not, I have yet to make my own. What make/model ice cream maker do you have/recommend? I might have to get into this after seeing your post!ReplyCancel

  • Lan | morestomach

    we’ve always been making ice cream, in preparation for Ice Cream for Breakfast day tomorrow, though truth be told, any reason to eat ice cream is a legit one.ReplyCancel

  • Gorgeous and delicious looking. I’m so glad/sad that I don’t have an ice cream maker. I’d get fat. Plain and simple. But I was secretly hoping someone would buy me one for my bday so i can make something as wonderful as this. Wow. And beautiful photography. ReplyCancel

  • Betty, seriously, it’s like you’re in my mind!! I’m OBSESSED with black sesame too and just made a salted black sesame ice cream with a white chocolate ganache swirl. Your blood orange version looks and sounds AMAZING!!! Adding it to the list!!ReplyCancel

    • Thanks dear!!!! and WOW. That sounds AMAZING!!!!!!! Black sesame is seriously the perfect ice cream flavor – it’s not too sweet and has this great nutty flavor that’s not overpowering. I can’t wait to see it!ReplyCancel

  • Sherri

    How much does this wonderful recipe yield?ReplyCancel

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