Zach Cookz

Black Sesame Ice Cream with Tahini Salted Caramel

Embark on a journey of exquisite flavor and creamy decadence with this Black Sesame Ice Cream and a luscious Tahini Caramel sauce. This recipe is a symphony of contrasts, marrying the nutty richness of black sesame with the silky sweetness of caramel infused with tahini.

As you scoop into each velvety bite, you’ll be transported to a realm of culinary sophistication and blissful indulgence. This frozen treat is perfect for those who seek the extraordinary in their dessert experiences. Get ready to elevate your ice cream game to new heights with this captivating fusion of flavors and textures!

Black Sesame Ice Cream with Tahini Salted Caramel

  • Servings: 4-6
  • Difficulty: Easy
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Luxurious nuttiness and sophisticated flavors blend perfectly to create a beautiful frozen treat!

Equipment Needed

  • Ninja Creami

Shopping List

  • Black Sesame Seeds
  • Cream Cheese
  • Vanilla Extract
  • Whole Milk
  • Guar Gum
  • Granulated Sugar
  • Salted Butter
  • Heavy Cream
  • Tahini
  • Flaky Sea Salt

Ingredients

    Black Sesame Ice Cream
  • 0.25 cup Black Sesame Seeds
  • 1 tablespoon Cream Cheese
  • 0.33 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Whole Milk
  • 0.75 cups Heavy Cream
  • 1 teaspoon Guar Gum

    • Tahini Salted Caramel

  • 1 cup granulated sugar
  • 4 tablespoons Salted Butter, cut into 4 pieces
  • 0.5 cup Heavy Cream, room temperature
  • 0.33 cup Tahini
  • Flaky Sea Salt (As Needed)

Directions

    Note: Ice Cream Base must freeze for 24 hours prior to serving!

    Black Sesame Ice Cream

  1. Add black sesame seeds into a small frying pan. Toast on low heat until the seeds begin sizzling and generate a nutty fragrance.
  2. Once the seeds are sizzling, remove them from heat and grind them in a food processor (or mortar and pestle). The mixture will begin to look like a paste. This releases the flavor!
  3. Place cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
  4. Combine cream cheese with vanilla extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.
  5. Whisk the black sesame seeds/paste in until fully combined
  6. Slowly whisk in 1 cup whole milk, 3/4 cup heavy cream, and guar gum. The final mixture should be a gray color.
  7. Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line and freeze for 24 hours.
  8. After 24 hours, use the Ninja Creami on the Ice Cream setting. Add additional heavy cream if needed to get your desired texture.

    9. Tahini Salted Caramel

  9. Make a dry caramel. Place sugar in a medium saucepan (2 quarts is a good size) and begin to melt over medium heat. With a rubber or wooden spatula, continuously stir. After about 4-5 minutes, you’ll begin to see the sugar clump as it heats up. Continue stirring until all the sugar melts and no clumps remain. The color should begin to turn amber at about 10 minutes, in the final stages, break up any remaining bits of sugar until smooth. Be sure not to allow mixture to burn.
  10. Immediately after your sugar has fully melted, add the butter and continue to stir with the spatula. This is the part where your mixture may begin to splatter and bubble.
  11. Once butter has been fully incorporated into your caramelized sugar, allow to continue to cooking for 1 minute on medium heat.
  12. Next, SLOWLY add the heavy cream and continue to stir until fully combined and smooth. Once fully combined, allow to heat for another minute.
  13. Remove from heat and add in tahini and stir to combine until the color is uniform.
  14. Add in the flaky sea salt salt if you’d like, or leave as is.
  15. Pour into a glass jar and allow to come to room temperature while the caramel thickens thicken. Once cool, the caramel can be stored in the fridge for up to 1 month or frozen for up to 3 months.
  16. Once ready to serve, reheat on stove or in microwave as caramel will solidity.

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