Black Sesame and Orange Ice Cream

Ingredients

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

Directions

1. Set a small skillet over the stove and toast the sesame seeds, moving them around often, until they smell toasty and nutty; take them off the heat and let them cool.
2. Scrape the cooled seeds into a blender and run it on high until the seeds are broken down. Pour in 2 to 3 tablespoons half-and-half and blend until the mixture smooths out. Add the rest of the half-and-half and blend on high until everything is fully mixed together, about 2 minutes. The seeds will still have a little texture, and that's okay; any bigger bits can be strained later.
3. In a large bowl, whisk the sugar with the yolks until the mixture thickens and turns paler. Pour the yolk mixture and the blended dairy into a heavy-bottomed 3 quart saucepan, set it over low heat, and stir the whole time as the custard thickens. You'll know it's ready when it clings to the back of a spoon, and a finger drawn through it leaves a clear path.
4. Take the pan off the heat and pour the custard into an air-tight container for its overnight chill. Mix in the sesame oil, orange zest, and salt until evenly incorporated. Refrigerate overnight, then churn the next day following your ice cream maker's directions. You can serve it right away if you want a whipped, soft-serve texture, or spoon it back into the container and let it firm up for 2 to 3 hours.