# What You’ll Need:
→ Black Sesame Ice Cream
01 - 1 cup whole milk
02 - 2 cups heavy cream
03 - 3/4 cup granulated sugar
04 - 5 large egg yolks
05 - 1/2 cup black sesame paste, unsweetened
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Black Sesame Cookies
08 - 1 cup all-purpose flour
09 - 1/2 cup black sesame seeds, toasted and ground
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, softened
13 - 3/4 cup granulated sugar
14 - 1 large egg
15 - 1 teaspoon vanilla extract
# Directions:
01 - Combine 1 cup whole milk and 2 cups heavy cream in a saucepan. Heat over medium heat until steaming. In a separate bowl, whisk 5 large egg yolks with 3/4 cup granulated sugar until pale and thick. Gradually pour the hot milk mixture into the yolks while whisking constantly.
02 - Return the combined mixture to the saucepan. Cook over low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon, approximately 170°F (77°C). Remove from heat immediately.
03 - Whisk 1/2 cup black sesame paste, 1/2 teaspoon vanilla extract, and a pinch of salt into the hot custard until completely smooth. Strain the mixture through a fine sieve into a clean bowl.
04 - Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
05 - Transfer the chilled custard to an ice cream maker and churn according to manufacturer instructions. Transfer to freezer and freeze until firm, approximately 4 hours.
06 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup ground black sesame seeds, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
07 - In a separate bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well incorporated.
08 - Gradually fold the dry ingredients into the butter mixture until just combined. Do not overmix.
09 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly. Bake for 10 to 12 minutes until the edges are set. Transfer to a wire rack and cool completely.
10 - Match cookies into pairs of similar size. Place a scoop of black sesame ice cream on the flat side of one cookie and top with the matching cookie. Gently press together to distribute the ice cream evenly.
11 - Wrap each sandwich in parchment paper and return to freezer for at least 1 hour before serving.
