Recipes revealed from Hao’s Canberra: Raku’s signature Sesame Icecream

Posted on 30 December, 2025

He’s famous for his knife skills and sushi, but Raku founder Chef Hao Chen has also earned a cult following for his Sesame Icecream.

To celebrate the publication of his first book, Hao’s Canberra, we are able to share this taste sensation – just in time for you to whip up for summer.

This is Raku’s signature dessert, beloved for its nutty, sweet complexity. Toasted white sesame deepens the ice cream’s flavour, which is then paired with sticky miso caramel, caramelised almonds, and a delicate matcha wafer. A bold Japanese-French fusion, this dessert layers texture, umami, and subtle bitterness.

Toasted Sesame Ice Cream with Caramelised Almonds and Matcha Wafer

For the ice Cream:

300ml milk

200ml cream (1)

400ml cream (2)

120g egg yolk

105g sugar (1) + stabiliser – 4g (mixed before use)

105g sugar (2) + white

sesame seeds – 36g

For the caramelised almonds:

200g slivered almonds

100g sugar

10g cocoa butter

For the matcha wafer:

71g butter

144g pure icing sugar

107g egg white

116g plain flour

2.4g matcha powder

For the sticky miso caramel:

300g sugar

80g water

180g butter

180ml double cream

27g miso paste (shiro miso)

12g ginger (thinly sliced)

What is shiro miso? Shiro miso is a type of miso paste that is lighter in colour and is perfect to incorporate in desserts because it also has a milder and sweeter taste than the other varieties.

To make the ice cream:

1. Combine milk and Cream (1) in a medium pot and bring to 40°C.
2. Stir in the sugar/stabiliser mix until fully dissolved, then simmer for 5 minutes.
3. Toast sesame seeds until golden brown and add to the hot milk mixture. Cover and infuse for 10 minutes.
4. Whisk egg yolks with Sugar (2).
5. Heat the milk mixture slightly, temper into the yolks and mix well.
6. Return mixture to pot and cook to 85°C, whisking constantly.
7. Add Cream (2) at 85°C.
8. Cover and rest in a cool room for at least 6 hours.
9. Strain, pour into a PacoJet container, freeze fully, then churn before use.

To make the caramelised almonds:

1. Place almonds and sugar in a medium pan over medium heat.
2. Stir constantly until golden brown.
3. Add cocoa butter and stir until melted and glossy.
4. Transfer to a tray to cool, stirring occasionally to prevent clumping.

To make the matcha wafer:

1. Soften the butter and bring egg whites to room temperature.
2. Cream butter and sifted icing sugar until light and fluffy.
3. Gradually add egg whites, mixing to avoid curdling. Scrape bowl as needed.
4. Sift flour and matcha powder together, then fold into batter until smooth.
5. Refrigerate for at least 4 hours.
6. Spread on a tray lined with baking paper and bake at 140°C for 6-7 minutes.

To make the sticky miso caramel:

1. In a pot, combine water & sugar and caramelise over medium heat until amber in colour.
2. Reduce the heat to low and add ginger until fragrant.
3. Stop the caramel from cooking by pouring in the double cream slowly, taking care to avoid the mixture from splattering.
4. Add small blocks of butter at a time then stir until melted.
5. Whisk in Shiro miso paste then pass into a fine sieve.
6. Cool down and keep refrigerated.

Once prepared, plate the ingredients and indulge!

Hao’s Canberra is independently published and is now available for $66 with $2 from every book sold going to the Australian Brain Cancer Foundation. Go to www.haoscanberra.com to order.