Oishii Goma Ice-cream

March 14, 2010

I first tasted black sesame ice-cream at Passionflower in Sydney many years ago. I was hooked. Then after, I looked high and low for the ice-cream in Melbourne, where I lived, to no avail. When I returned to Kuala Lumpur, I’ve been venturing to Japanese restaurants with a secret desire to have the ice-cream. This can be rather harmful to the pocket and sinful to the waist. I have a theory that if I make my own, there’s a possibility I may lose my cravings. So here’s the recipe I tried:-

  • 3 tbsp. black sesame seeds, toasted and ground
  • 2 cups/500ml heavy or thickened cream
  • 2 cups/500ml milk
  • ½ cups sugar
  • 4 egg yolks


  1. In a medium saucepan, whisk cream, milk, ground sesame and half of the sugar until combined. Turn the heat on high and continue stirring until mixture comes to a boil. Remove from heat.
  2. In a small saucepan, whisk egg yolks and sugar on low heat until thick and pale. Remove from heat.
  3. Add egg mixture to the cream mixture and turn the heat on low. Stir mixture for 5 minutes or until mixture reaches a custard-like consistency.
  4. Pour into a heat proof container and let it stand for about 15 minutes.
  5. Put mixture into the freezer until frozen around the edges. Remove and process the ice cream in a food processor.
  6. Repeat process for another 2-3 times until ice-cream is creamy.
Black sesame ice cream

Black sesame ice cream

Black sesame ice-cream

Black sesame ice-cream

Yee Ling