Black sesame is the new... well, black. Nutty and sweet with a texture reminiscent of cookies n’ cream. It’s sure to be your new classic.

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Makes about 1 quart

You will need:

1 cup whole milk

2 cups heavy cream

1⁄2 cup+2 tablespoons

4 egg yolks

2 tablespoons black sesame seeds, pulsed in a spice grinder

pinches of Maldon salt

  1. In a medium saucepan, heat the milk, cream, and 1⁄2 cup sugar over medium-high heat, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over.
  2. Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes.
  3. Temper the yolks by slowly whisking in about 1⁄4–1⁄2 cup of the hot cream mixture, and then add this back to the saucepan.
  4. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it. This will take about 3 minutes.
  5. Strain into a medium metal or glass bowl to catch any overcooked bits. Whisk in the black sesame seed mixture and set over an ice bath to chill.
  6. Churn in your ice cream maker.


Store in glass or metal containers in the freezer for up to 2 weeks.

Photography by Styling by Dimity Jones + Photography by Linda Pugliese

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