I first had sesame ice cream at Matsuri in Paris, a magical dream-come-true restaurant where sushi revolves around a conveyer belt before your very eyes. When I started searching for recipes, I mostly came across French- or custard-style approaches, which involve slowly heating raw eggs in order to create a thick custard base. I tried a few of these recipes with disastrous results. The eggs cooked too fast and I just couldn't get the consistency right. The actual frozen end product actually tasted good once you got over the frozen-then-blended omelette texture, but I prefer this simple Philadelphia-style no-egg recipe that I came up with.
1/2 cup sesame seeds
1/2 cup sugar
1 cup cream
1 cup whole milk
Toast the sesame seeds in a fry pan. Make sure you don't burn them - when they start to smell aromatic you know they are ready.
Blend the toasted sesame seeds with the sugar, cream, and milk until smooth. Refrigerate for an hour and then freeze according to your ice cream maker's directions. Sprinkle with sesame seeds when serving.