# 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
# Method:
01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until steaming and small bubbles form around the edges.
02 - In a separate bowl, whisk egg yolks with granulated sugar until pale, thick, and ribbon-like in texture.
03 - Gradually pour the hot milk and cream mixture into the egg yolk mixture while whisking constantly to prevent curdling. Return the entire mixture to the saucepan.
04 - Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon (approximately 170°F/77°C internal temperature).
05 - Remove from heat and whisk in black sesame paste, vanilla extract, and salt until completely smooth and well incorporated.
06 - Strain the mixture through a fine sieve into a clean bowl to remove any cooked egg particles. Cool to room temperature, then refrigerate for at least 2 hours until completely chilled.
07 - Transfer chilled custard to an ice cream maker and churn according to manufacturer instructions until the mixture reaches soft-serve consistency. Transfer to a freezer-safe container and freeze until firm, approximately 4 hours.
08 - Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper. In a bowl, whisk together all-purpose flour, ground black sesame seeds, baking soda, and salt.
09 - In a separate bowl, cream softened butter and granulated sugar together until light, fluffy, and pale in color, approximately 2-3 minutes with an electric mixer.
10 - Beat in the egg and vanilla extract until fully combined and the mixture is smooth.
11 - Gradually fold the dry flour mixture into the wet ingredients until just combined. Do not overmix.
12 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten each slightly. Bake for 10-12 minutes until the edges are set but the centers remain slightly soft. Cool completely on the baking sheet.
13 - Once cooled, select cookies in pairs of similar size and shape to ensure even sandwich assembly.
14 - Place a scoop of black sesame ice cream on the flat side of one cookie from each pair, then top with the matching cookie. Gently press to spread the ice cream evenly between the cookies.
15 - Wrap each assembled sandwich in parchment paper and freeze for at least 1 hour before serving to ensure the ice cream remains firm and the sandwich holds together.
