Scooped: Black Sesame And Orange Ice Cream Recipe

• 1/4 cup black sesame seeds
• 3 cups half-and-half (or 1 1/2 cups each cream and milk)
• 3/4 cup sugar
• 6 egg yolks
• 1/4 cup toasted sesame oil
• 2 teaspoons orange zest
• 1 teaspoon kosher salt

1. Toast sesame seeds in a small skillet, stirring frequently, until fragrant and nutty, then set aside to cool.
2. Transfer seeds to a blender and blend on high till seeds are crushed. Add two to three tablespoons half-and-half and blend till smooth. Add remaining half-and-half and blend on high till well combined, about two minutes. Seeds will not be completely pulverized, which is fine. Large chunks can always be strained out.
3. In a large bowl, whisk together sugar and yolks until thickened and lighter in color. Combine yolk and dairy mixtures in a heavy-bottomed three quart saucepan over low heat, stirring constantly while custard thickens. Custard is done when it coats the back of a spoon and a swiped finger leaves a clean line.
4. Remove from heat and transfer to an air-tight container for overnight chill. Stir in sesame oil, orange zest, and salt till well combined. Chill overnight, then churn the next day according to manufacturer's instructions. Serve immediately for a whipped, soft-serve consistency, or return to container to set for two to three hours for something firmer.

black sesame seeds, cream, sugar, egg yolks, sesame oil, orange zest, kosher salt

Taken from www.seriouseats.com/recipes/2011/01/black-sesame-and-orange-ice-cream-goma-recipe.html (may not work)