Black sesame ice cream

The ginger-coconut parfait made me think about ice cream with sesame. I guess many of you know halva and the many kinds available. My personal favourite is the tahini based one. So that brought me to idea to try black sesame ice cream. I also prepared some coconut praline filling to have something in contrast to the dark colour of the sesame.

Ingredients:
5 tablespoon black sesame seeds
350 ml full fat milk
150 ml heavy cream
150 g sugar
4 egg yolks
150 g coconut flakes
90 g sugar
4 tablespoon milk
1 egg white
2 tablespoon powder sugar

Heat milk, heavy cream and ground sesame seeds until it starts cooking. Whisk egg yolks with sugar and slowly add hot milk mix to the eggs while whisking. Take it back to the cooking plate and cook until it thickens (it should be 85°C). Let the mixture cool over night or at least for 5-6 hours. Let the ice cream maker do the rest of the work. Mix sugar and milk and heat until sugar is dissolved. Let it cool and add to the coconut, egg white and powder sugar mix. Form it as you wish and leave it fridge until it hardens.