# 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
# How To Make It:
01 - In a saucepan, combine whole milk and heavy cream. Heat over medium heat until steaming but not boiling.
02 - In a separate bowl, whisk together egg yolks and granulated sugar until the mixture becomes pale and thick, approximately 2-3 minutes of vigorous whisking.
03 - Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to prevent curdling. Return the combined mixture to the saucepan.
04 - Place saucepan over low heat and stir continuously until the mixture thickens enough to coat the back of a spoon, reaching approximately 170°F (77°C). Do not allow to boil.
05 - Remove from heat and whisk in black sesame paste, vanilla extract, and salt until the mixture is completely smooth and homogeneous.
06 - Pour the custard through a fine sieve into a clean bowl to remove any lumps. Allow to cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
07 - Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Freeze the churned ice cream until firm.
08 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. In a bowl, whisk together flour, ground black sesame seeds, baking soda, and salt.
09 - In a separate bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes using an electric mixer or by hand.
10 - Beat the egg and vanilla extract into the butter-sugar mixture until fully incorporated and smooth.
11 - Gradually fold the dry flour mixture into the wet ingredients, stirring until just combined. Do not overmix.
12 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet and gently flatten each portion with the bottom of a glass or your palm.
13 - Bake for 10 to 12 minutes until the edges are set but the centers remain slightly soft. Remove from oven and allow to cool completely on the baking sheet.
14 - Match cooled cookies into pairs of similar size and shape. Place one scoop of black sesame ice cream on the flat side of one cookie.
15 - Top the ice cream-filled cookie with its partner cookie, flat side facing the ice cream. Gently press together to distribute the ice cream evenly between the cookies.
16 - Wrap each sandwich individually in parchment paper and place in the freezer. Freeze for at least 1 hour before serving to ensure the ice cream is completely firm.
