White Sesame and Pistachio Custard Ice Cream
Inspired by techniques from Serious Eats.
Built on our classic custard method, this one has freshly toasted sesame seeds blended into the dairy and less vanilla, with orange zest and pistachios. A drizzle of pomegranate molasses on top gives it a tangy finish.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
- small frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 446 kcal |
| Protein | 8 g |
| Carbohydrate | 30 g |
| of which sugars | 25.3 g |
| of which free sugars | 21.3 g |
| Fat | 34 g |
| of which saturates | 16.7 g |
| Fibre | 1.9 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 70 g white sesame seeds, freshly toasted
- 240 ml whole milk
- 480 ml double cream
- 6 large egg yolks
- 140 g caster sugar
- 2 tsp finely grated orange zest
- ½ tsp vanilla
- 1.5 g fine sea salt or table salt about ¼ tsp
Finish
- 60 g shelled pistachios, toasted and chilled
- 8 tsp pomegranate molasses, to serve
- 1
Toast the sesame. Toast the sesame seeds in the small frying pan over medium heat, shaking often, until golden and fragrant, 3-4 min. Freshly toasted seeds give much more flavour than pre-toasted ones.
- 2
Blend. Blitz the warm seeds for 10 s, pour in half the milk and blend to a fine paste, then add the rest of the milk and all the cream and blend on high for 30 s.
- 3
Make the custard. Beat the yolks and sugar in the saucepan until pale, then whisk in the sesame dairy.
- 4
Cook. Stir over medium-low heat to 77-80 °C, when the custard coats the spatula.
- 5
Strain. Sieve into a bowl, pressing hard on the sesame pulp to get every bit of liquid out.
- 6
Chill. Stir in the orange zest, vanilla and salt, cool over the iced water and refrigerate for at least 4 h.
- 7
Churn. Churn until thick, adding the chilled pistachios during the last minute, then freeze for at least 4 h.
- 8
Serve. Scoop into bowls and drizzle about 1 tsp of pomegranate molasses over each portion.
Storage
Freeze in a covered container for up to 2 weeks. Add the pomegranate molasses only when serving.
