A Dark Twist to Summer with Black Sesame Ice Cream

• ½ cup black sesame seeds
• 1 can (400ml) coconut cream
• 1 cup whole milk
• ¾ cup caster sugar
• 3 large egg yolks
• ¼ teaspoon fine sea salt
• 1 teaspoon vanilla extract

To serve (optional):
Toasted coconut flakes, black sesame syrup, or a few fresh berries for contrast.

1. Toast the sesame seeds
In a dry pan over medium heat, toast the black sesame seeds for 2–3 minutes until fragrant and slightly popping. Keep an eye on them as they burn easily.

2. Grind into a paste
Transfer the seeds to a blender or food processor and blend until a fine, glossy paste forms. Add a tablespoon of coconut cream to help it along if needed.

3. Make the custard base
In a medium saucepan, combine the milk, coconut cream, and sugar. Heat gently until warm but not boiling.

In a separate bowl, whisk the egg yolks. Slowly pour in a little of the warm mixture to temper the eggs, whisking constantly. Then return everything to the saucepan.

4. Stir until thickened
Cook over low heat, stirring with a wooden spoon until the mixture thickens slightly and coats the back of the spoon (about 5–7 minutes). Don’t let it boil.

5. Combine and chill
Whisk the sesame paste and salt into the custard until smooth. Stir through the vanilla if using. Pour into a bowl, cover, and chill for at least 4 hours or overnight.

6. Churn or freeze
If you have an ice cream maker, churn according to the manufacturer’s instructions, then freeze for a few hours to firm up.

If not, pour into a container, freeze, and stir every 30 minutes for 2–3 hours until creamy and set.

Scoop into chilled bowls and top with toasted coconut flakes or a drizzle of black sesame syrup. The result is rich, nutty, and lightly sweet — the perfect end to a long summer day.