Ingredients:

  • 1 cup (130g) black sesame seeds, raw
  • 2 tbsp (30ml) neutral oil
  • 1 tbsp (20g) honey
  • 0.5 tsp flaky sea salt
  • 2 cups (480ml) heavy whipping cream, cold
  • 14 oz (397g) sweetened condensed milk, chilled
  • 1 tsp pure vanilla extract
  • 1 tsp charcoal powder (optional)

Instructions:

  1. Place the 1 cup (130g) of raw black sesame seeds in a wide skillet over medium heat. Shake the pan constantly for 5-7 minutes until you hear a faint popping and smell a deep nuttiness.
  2. Transfer the warm seeds to a food processor or high speed blender. Add the 2 tbsp (30ml) of neutral oil, 1 tbsp (20g) of honey, and 0.5 tsp flaky sea salt. Process for 3-4 minutes until the mixture is a glossy, liquid paste.
  3. In a pre chilled large bowl, pour the 2 cups (480ml) of cold heavy whipping cream. Beat on medium high speed until stiff peaks form and the whisk leaves clear tracks.
  4. Gently pour the 14 oz (397g) of chilled sweetened condensed milk and 1 tsp vanilla extract into the whipped cream. Use a large silicone spatula to fold the mixture together until no streaks of condensed milk remain.
  5. Add the cooled sesame paste and the optional 1 tsp charcoal powder to the cream base. Use a folding motion until the color is uniform and dark.
  6. Pour the mixture into a 9x5-inch loaf pan or a freezer safe container. Smooth the top with your spatula and tap the pan on the counter until any large air bubbles rise to the surface.
  7. Press a piece of wax paper or plastic wrap directly onto the surface of the cream. Freeze for at least 6 hours 5 mins until the center is firm to the touch.