3 tablespoons black sesame seeds
284 ml double cream
700 ml whole milk
200 g caster sugar
4 egg yolks
Toast the seeds in a dry pan until they start to pop. Gring coarsely in a pestle and mortar. Put seeds in a pan with the milk, cream and half the sugar. Bring to the boil and remove from the heat. Whisk the egg yolks with the remaining sugar until fluffy and add to the milk. Cook over a low heat for 5 mins until thickened to a custard consistency. Leave to cool and freeze in an ice cream machine or whish well to get lots of air in, pour into a plastic tub and place in the freezer stirring occasionally until frozen.