Black Sesame Seed Ice Cream

This custard style ice cream has a nutty flavor. The M&Ms add nice bites of chocolate.

Black Sesame Seed Ice Cream

Ingredients
1.2 cup black sesame seeds
1 tablespoon honey
1 1/2 cups whole milk
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
1 1/2 cups half and half
1 teaspoon vanilla extract
1/2 cup mini M&Ms, optional
1/4 cup white chocolate pieces, for garnish

Directions
Fill a large bowl with 2 inches of cold water and place it in the freezer.

Pour the sesame seeds into a skillet and dry roast over medium heat. Once they start to smell fragrant, remove them from the heat and pour them into the bowl of a food processor.

When the sesame seeds are cool, turn on the food processor and grind until a paste forms. Scrape down the sides. Add honey and blend until honey is fully combined.

In a medium bowl, whisk egg yolks until slightly lighter in color.

Heat milk, sugar, salt, and sesame mixture in a medium pot, stirring often. Once all of the sugar has dissolved, slowly add the mixture to the eggs until the two mixtures are about the same temperature. Pour the mixture back into the pot and heat until it is thick enough to coat the back of a spoon.

Mix half and half and vanilla extract into a medium bowl. Add the milk mixture into the bowl slowly, whisking constantly.

Pour mixture back into the pot. Set the bowl aside and place a mesh strainer on top. Heat the milk mixture, stirring often, until the custard coats the back of a spoon and holds a line. Pour the custard through the strainer.

Remove the bowl of ice water from the freezer and place the bowl on top. Let this sit for about 30 minutes, or until room temperature. Place a piece of plastic wrap on top, touching the top of the custard. Place in the fridge overnight.

The next day, pour the custard into the ice cream machine and churn according to the manufacturer's instructions. When nearly finished (about 20 minutes), add M&Ms and white chocolate.

Place in freezer-proof container for 3-4 hours and chill until firm.