Toast the sesame seeds in a small dry skillet over medium-high heat. Stir constantly, until they begin to pop. Remove from heat and let cool.

Once cooled, add the toasted sesame seeds to a food processor. Pulse until they become a gritty paste. Pour in the honey and continue pulsing until smooth. Set aside.

In a medium-sized saucepan over medium heat whisk the milk, sugar, sesame paste, and salt until dissolved.

In a large bowl, whisk the egg yolks until they become light in color.

Temper the eggs by very slowly by whisking the heated milk into the eggs.

Pour everything back into the saucepan and return to the stove over medium heat. Stir until the mixture reaches between 170 -175 degrees Fahrenheit; when it coats the back of a spoon.

Add cold cream to a large mixing bowl. Then slowly pour the heated mixture into the cold cream. Stir in the vanilla to combine.

Cover the bowl and refrigerate overnight.

Add the completely cooled ice cream mixture into an ice cream machine and churn for approximately 25 minutes (refer to manufacturer instructions).

Once churned it will be the consistency of soft serve. Transfer the ice cream to a freezer-safe container with a lid and place into the freezer until completely firm, about 4 hours.

Serve with a light sprinkling of whole black sesame seeds or fresh fruit.