# What You'll Need:
→ For the 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
→ For the 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 - 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 egg yolks with 3/4 cup granulated sugar until pale and thick. Gradually pour the hot milk mixture into the yolks while whisking constantly to prevent curdling.
02 - Return the mixture to the saucepan and cook over low heat, stirring continuously, 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 warm custard until completely smooth. Strain the mixture through a fine sieve into a clean bowl to remove any lumps.
04 - Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled. Churn in an ice cream maker according to manufacturer instructions, then freeze until firm.
05 - 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. In a separate bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy.
06 - Beat 1 large egg and 1 teaspoon vanilla extract into the butter mixture. Gradually incorporate the dry ingredients into the wet mixture until fully combined.
07 - 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 but the centers remain slightly soft. Cool completely on the baking sheet before handling.
08 - Pair cookies by similar size. Place a scoop of frozen black sesame ice cream on the flat side of one cookie, then top with a matching cookie. Press gently to distribute the ice cream evenly between the cookies.
09 - Wrap each sandwich individually in parchment paper and return to freezer for at least 1 hour before serving to ensure the ice cream is fully set and the sandwich holds its shape.
