Sesame Milkshakes

• 1/2 cup white or black* sesame seeds, preferably toasted*
• 3 tablespoons honey
• 2 tablespoons milk
• 1 pt. vanilla ice cream, slightly softened

1. From 1/2 cup toasted white or black sesame seeds, set aside 2 tsp. Grind remaining seeds in a food processor, scraping bowl occasionally, until they look like damp sand. Blend in 3 tbsp. honey.
2. Transfer sesame paste to a blender. Add milk and puree, scraping container as needed. Add ice cream and whirl until smooth. For thick shakes, pour mixture into a bowl, cover, and freeze until thick, about 2 hours; blend again.
3. Pour shake into glasses and sprinkle with reserved sesame seeds.
4. Make ahead: The sesame paste, up to 2 days, at room temperature.
5. *Find black sesame seeds at well-stocked grocery stores with spices and Asian and bulk foods, or online. If untoasted, cook seeds in a hot pan over medium heat, stirring, until a light haze forms over pan and seeds crackle (white seeds will also turn golden), 1 to 2 minutes. Let cool.

white, honey, milk, vanilla ice cream

Taken from www.myrecipes.com/recipe/sesame-milkshakes (may not work)