# 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 tsp 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 tsp baking soda
11 - 1/4 tsp salt
12 - 1/2 cup unsalted butter, softened
13 - 3/4 cup granulated sugar
14 - 1 large egg
15 - 1 tsp vanilla extract
# Directions:
01 - Combine milk and heavy cream in a saucepan. Heat over medium heat until mixture begins to steam. Meanwhile, whisk egg yolks with granulated sugar in a separate bowl until pale and thickened. Gradually pour hot milk mixture into yolks while whisking constantly. Return mixture to saucepan and cook over low heat, stirring continuously, until thick enough to coat the back of a spoon (approximately 170°F). Remove from heat and whisk in black sesame paste, vanilla extract, and salt until smooth. Strain through a fine sieve into a clean bowl. Cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
02 - Pour chilled custard into ice cream maker and churn according to manufacturer instructions until thick and creamy. Transfer to an airtight container and freeze until firm, at least 4 hours or overnight for best results.
03 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together all-purpose flour, ground black sesame seeds, baking soda, and salt. In a separate bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract, beating until combined. Gradually mix in dry ingredients until just incorporated.
04 - Drop tablespoon-sized portions of dough onto prepared baking sheet, spacing 2 inches apart. Flatten slightly with the back of a spoon. Bake for 10-12 minutes until edges are set but centers remain slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
05 - Pair cookies by similar size. Place a generous scoop of black sesame ice cream (approximately 1/3 cup) on the flat side of one cookie. Top with a second cookie, flat side down. Gently press cookies together to spread ice cream evenly to edges. Wrap each sandwich tightly in parchment paper and freeze for at least 1 hour to firm before serving.
