(I scream, you scream, we all scream for… Sesame?!)

Now that’s not a flavor you find in your everyday supermarket. Come to think of it, I’ve never seen it sold anywhere here in the States except at Sundaes and Scones in by NYU. But it doesn’t matter because it’s so quick and simple to make your own preservative free goma ice cream. Of course, getting the black sesame paste might be a bit difficult for some people depending on where you live, but if you’re Asian enough (like my mom), you’ll have plenty of it stacked in your pantry.Goma is Japanese for sesame seeds. There are two types, shiro-goma (white) and kuro-goma (black). I think it’s obvious which ones we’re using in this recipe. I stumbled upon this recipe at My Buttery Fingers, who in turn translated it from Ice Cream Book, by Junko Fukuda. Her pictures are way awesome-r than mine, so I suggest visiting her blog. I guess this would be a good time to invest in a DSLR. If only they weren’t so expensive…

If you’re a Coldstone or Ben and Jerry fan, then you’re going to love this. I’m more partial to less creamy ice creams and this was a bit over the top for me. I guess I’ll tweak the recipe in the future, perhaps not straining out all the liquid from the custard base. It actually took only 7 minutes in the ice cream maker. Say what!!

I’ve translated the recipe into American measurements. The following makes a measley 4 scoops (at best) so you’ll definitely want to double it if you’re planning on sharing.


  • 60g or roughly 4 tbsp Black sesame paste
  • 3/4 cups Milk
  • 2 Egg yolks
  • 1/3 cup + 2 tbsp sugar (measure separately)
  • 1/2 cup Whipping cream (aka Heavy Cream)
  • 1tbsp Ground black sesame seeds (optional)


  1. In a large bowl, whisk together 2 tbsp of sugar with the black sesame paste until smooth.
  2. In a separate large bowl, whisk together the rest of the sugar and the egg yolks until pale yellow.
  3. Heat the milk in a small saucepan until just about to boil.
  4. Mix the yolks and the milk, adding the milk in small portions (tempering, so you don’t end up with scrambled eggs!)
  5. Pour the mixture (the custard) back into the pan. Heat the mixture over low heat, stirring constantly until the mixture thickens – it should coat the back of a wooden spoon.
  6. Strain the custard. Mix the custard with the black sesame mixture, adding the custard in small portions (or the mixture will separate).

8. Mix the cream and ground sesame seeds into the cold ice cream mixture.
9. Churn the ice cream in an ice cream maker, for around 20 minutes (time may differ according to your machine).
10. Transfer to an air tight container and chill until ice cream sets.

Side Notes:

  • As I’ve said before, this ice cream comes outs really thick and creamy. Instead of fully straining the custard in step 6, strain it halfway. Or, you can add more milk when you mix the custard with the cream in step 8.
  • When you’re heating the custard in step 5, you don’t want the mixture to ever boil. If it does, stir furiously and break up any lumps. If you don’t, it might end up looking a bit like scrambled eggs, although once you strain and mix it into the sesame paste, you can’t see the mistake.


  • I remade this recipe and added an extra cup of milk after straining the custard. The result was what I wanted- creamy but not too creamy, and it freezes well too!

  • Place the bowl over an ice bath to cool, stirring occasionally. Chill the mixture until thoroughly cold.