½ cup (55g) black sesame seeds, toasted
½ cup (120ml) honey
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
6 egg yolks
½ cup (100g) granulated sugar
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract
Grind the toasted sesame seeds in a mortar and pestle or spice grinder, then add the honey and combine into a paste.
In a large, heavy saucepan, warm the cream and milk over medium heat until steaming and just bubbling at the edges.
Meanwhile, whisk the egg yolks, sugar, and salt together in a large mixing bowl.
Add a ladleful of the hot milk mixture to the eggs while whisking constantly. Add another ladle to the egg mixture and continue whisking. Pour this egg custard back into the saucepan of remaining milk and cream. Stir the mixture constantly with a wooden spoon until the custard is silky and it reaches 175F, about 8 minutes. It should coat the back of the spoon (a line will remain when you run your finger over the back of the spoon). Remove from the heat.
Stir the sesame paste and vanilla into the custard. Use an immersion blender to combine well. (If you don’t own one, just stir with a wooden spoon until the paste has completely dissolved.)
Pour the custard through a fine-mesh sieve, using the back of a spoon to push the custard through.
Cover, and chill completely in the mixture in the fridge. Churn in an ice cream machine according to the manufacturer's directions. If not devouring immediately, place in a 1-quart container and freeze.