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Premium Black Sesame Kurogoma Ice Cream is one of the most popular Japanese ice creams. Made from carefully selected sesame, this ice-cream is rich and nutty. It is served with a toasted, nutty flavor. Whether you like it savory or sweet, Kurogoma Ice-Cream is sure to satisfy.

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Japanese Kurogoma Ice Cream Recipes

Kurogoma Ice Cream

Kurogoma Ice Cream is a special dessert that is unique to Japan. It can be eaten with or without sesame paste. It is delicious with or without sesame. Some of the more popular variations include black sesame ice cream and chocolate chip ice cream. If you prefer, you can also make kurogoma a vegan fusion ice cream by using black sesame powder.

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Course: Desserts, Ice-cream

Cuisine: Japanese

Keyword: ice cream

CookingStyle: Baking

Prep Time: 2

Cook Time: 1

Total Time: 3

Servings: servings

Calories: 143kcal

Author: James Anderson

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Equipment

Best-ever recipe to make Japanese Kurogoma Ice Cream 2

Mixing bowl

Ingredients

2 cups whole milk
cup sugar
2 cups heavy cream
1 tbsp vanilla extract
2 tbsp sesame paste black
3 tbsp sesame seeds roasted and ground finely
Black sesame seeds for garnish

Instructions

In a mixing bowl, add milk and sugar. Use a hand blender to blend until all the sugar has dissolved.
Add cream vanilla, sesame paste and ground sesame seeds. Mix until well combined.
Pour the well-combined bowl of ice cream maker.
Whirl the ice cream mixture as per the instruction
Transfer the ice cream into a freezing container and freeze for two hours until the ice cream is firm.

Video

Notes

Unlike most ice creams, kurogoma is an excellent choice for people who want to eat healthy. While it isn't widely available in India, you can still enjoy this ice cream by making it yourself at home. Known as the dark chocolate of the ice cream world, kurogoma resembles dark chocolate in color and taste. A scoop of ice-cream made from this dessert is an excellent way to indulge in Japanese culture.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Preparation Method: Ice Cream Maker

Ingredients:

1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/2 cup black sesame paste (or ground toasted black sesame seeds)
A pinch of salt
3 large egg yolks
1/2 teaspoon pure vanilla extract

Instructions:

Combine Cream and Milk: In a saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat, stirring frequently, until it’s warm but not boiling. Remove it from the heat and set it aside.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thick.
Temper the Eggs: Take about a cup of the warm milk and cream mixture and slowly pour it into the egg mixture, whisking constantly. This step is crucial to avoid scrambling the eggs. Once combined, pour the egg mixture back into the saucepan with the rest of the warm milk and cream.
Cook the Custard: Place the saucepan back on low heat and cook the mixture, stirring constantly, until it thickens slightly. This should take about 5-7 minutes. To check if it’s ready, dip a wooden spoon into the mixture; the custard should coat the back of the spoon. Be patient; don’t let it boil.
Add Black Sesame Paste: Remove the saucepan from the heat and whisk in the black sesame paste (or ground toasted black sesame seeds) and a pinch of salt until well combined. Allow the mixture to cool to room temperature.
Chill the Custard: Once at room temperature, cover the saucepan and place it in the refrigerator to chill for at least 2-3 hours, or until it’s cold. This step is essential to ensure a smooth ice cream texture.
Freeze the Mixture: Pour the chilled custard into a freezer-safe container. You can use a shallow, wide dish for better results. Place it in the freezer.
Mix and Freeze: Every 30 minutes for the first 2-3 hours, stir the mixture vigorously with a fork to break up any ice crystals that form. This step ensures a creamy consistency. After that, let it freeze undisturbed until firm, usually 4-6 hours or overnight.
Serve: Once your Kurogoma Ice Cream is well-frozen and ready to serve, scoop it into bowls or cones. Top with sesame seeds or other desired garnishes and enjoy the homemade goodness!

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Tips for making Kurogoma Ice Cream

Cooking Tips for Perfect Kurogoma Ice Cream

Smooth Black Sesame Paste: Use high-quality black sesame paste or ground toasted black sesame seeds for the best flavor. Ensure the paste is smooth and without lumps. You can even make your own by toasting and grinding black sesame seeds for that fresh aroma.
Proper Custard Texture: When cooking the custard on the stovetop, be patient. Don’t rush the process, and keep the heat low. Stir continuously to avoid overheating or curdling the mixture. The custard should coat the back of a spoon when it’s ready.
Chill Thoroughly: After preparing the custard, make sure it’s thoroughly chilled before freezing. This step helps in achieving a creamy texture. It’s recommended to refrigerate it for at least 2-3 hours, or even overnight.
Frequent Stirring: If you’re making Kurogoma Ice Cream without an ice cream maker, be diligent about stirring during the initial freezing stage. Frequent stirring, every 30 minutes, helps break up ice crystals and ensures a smoother consistency.
Freezer-Friendly Container: Choose a shallow, wide container for freezing the ice cream. This allows it to freeze uniformly and with the right texture. Also, press a layer of plastic wrap directly onto the ice cream’s surface before sealing the container with a lid to prevent ice crystals from forming.

Serving Suggestions for Kurogoma Ice Cream

Sesame Brittle Crunch: Sprinkle some homemade or store-bought sesame brittle on top of your Kurogoma Ice Cream for a delightful crunch. It complements the nutty sesame flavor perfectly.
Fresh Berries: Garnish your ice cream with a handful of fresh berries, such as strawberries or raspberries. The tartness of the berries pairs wonderfully with the rich sesame taste.
Mochi Balls: Serve your Kurogoma Ice Cream with small mochi balls. The chewy texture of mochi provides an interesting contrast to the creamy ice cream.
Matcha Drizzle: Drizzle a bit of matcha syrup or powder on top for an extra layer of flavor and a beautiful, vibrant green contrast.
Black Sesame Cookies: Accompany your ice cream with homemade black sesame cookies or biscuits. These offer a delightful textural contrast.
Japanese Red Bean Paste: For a traditional Japanese touch, add a spoonful of sweet red bean paste (anko) as a side or on top of the ice cream.
Sesame Waffle Cones: Enjoy your Kurogoma Ice Cream in sesame-coated waffle cones for a double dose of sesame goodness.

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Frequently Asked Questions (FAQs) about Kurogoma Ice Cream

Can I use white sesame seeds instead of black? While the flavor will be different, you can use white sesame seeds to make a white sesame ice cream. However, for the authentic Kurogoma Ice Cream, black sesame seeds or paste are preferred.
How can I store leftover Kurogoma Ice Cream? To prevent freezer burn, press plastic wrap directly onto the ice cream’s surface, then seal it with a lid. Store it in the freezer for up to a few weeks. Before serving, allow it to soften at room temperature for a few minutes.
Can I make this ice cream dairy-free? Absolutely! You can substitute dairy with non-dairy alternatives like coconut milk, almond milk, or soy milk. Ensure that the ingredients you choose are unsweetened for better control of sweetness.
What if I don’t have an ice cream maker? You can still make Kurogoma Ice Cream without an ice cream maker using the alternative method mentioned earlier. It might take a bit more effort, but the results are worth it.
Can I reduce the sugar content? Yes, you can adjust the sugar content to your preference. Keep in mind that sugar also affects the ice cream’s texture, so modifying it may change the final result.

Discover the art of making Japanese Kurogoma Ice Cream with our step-by-step recipe. Indulge in the nutty elegance of this creamy delight. Subscribe for more delightful recipes.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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