This version I made is basically Diana Kuan's, with the only difference being that I upped the amount of vanilla extract from 1/2 tsp. to 1 tsp., reduced the sesame seeds from 1/4 cup to 2 tbsp., and I stirred the ground sesame seeds into the ice cream base before pouring it into the ice cream maker. Next time I might try using seeds from a vanilla bean instead of the vanilla extract.
2 cups heavy cream
3/4 cup sugar
1/8 tsp. salt
2 cups whole milk
1 tsp. vanilla extract
2 Tbsp roasted black sesame seeds
1. Prep your ice cream maker according to manufacturer's instructions.
2. Stir together 1 cup of heavy cream, sugar, and salt in a heavy saucepan over medium-low heat and stir until sugar is just melted (you do not have to bring the mixture to a simmer or boil).
3. Pour the mixture into a bowl and stir in the remaining 1 cup of heavy cream, 2 cups whole milk, and the vanilla extract. Cover with plastic wrap and chill in the frig for at least 3 hours or overnight.
4. Grind sesame seeds in a spice grinder or coffee grinder (pulse for several seconds until finely ground - it doesn't take long).
5. Take the chilled ice cream mixture out of the refrigerator and stir the ground sesame seeds. Pour into the ice cream maker and churn according to manufacturer's instructions. It takes about 35-30 minutes in my Cuisinart. Do not over mix - ice cream should have the consistency of a soft serve.
6. Pour ice cream into a freezer-proof container and chill several hours or overnight.
7. To serve, take ice cream container out of the freezer and let sit at room temperature for a few minutes before scooping into individual bowls.