Step 1

Gather all the ingredients.

Step 2

If the black sesame seeds are not roasted yet, put the sesame in a (non-stick) fry pan over medium heat and stir until they start popping. They will start releasing a nutty aroma. Remove from the heat and cool.

Step 3

Grind black sesame seeds very finely.

Step 4

Whisk sugar and egg yolk together until pale yellow.

Step 5

Add in honey, black sesame seeds, and black sesame paste and whisk until well combined.

Step 6

Microwave the milk till hot throughout (or bring it to simmer in a small pot) and add to the sesame mixture in a slow stream. Mix at low speed for 30 seconds.

Step 7

Transfer the mixture into the small pot. Heat the mixture over medium-low heat, stirring constantly, until the custard thickens and reaches around 176ºF (80ºC). Don’t exceed 181ºF (83ºC) since egg yolk will get cooked. To avoid salmonella, the egg must be cooked for at least 1 minute over 167ºF (75ºC).

Step 8

Remove from heat and cool down the pot in a large bowl filled with iced water. Add vanilla.

Step 9

Clean the stand mixer bowl and now whisk together the heavy cream and a pinch of salt until peaks form.

Step 10

Add the whipped cream into the cooled sesame mixture.

Step 11

Fold in but do not over mix it. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

Step 12

Process the mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Transfer the ice cream to an airtight container and freeze it for several hours before serving.

Step 13

If you are not going to use ice cream maker, then transfer the mixture to a container and put it in a freezer. Stir every few hours (3-4 times) to break up the ice crystals until it’s completely frozen.