Blair's Elephant Ice Cream

6 large egg yolks whisk temper heat until thick, stirring constantly mix cool fridge it freeze
1 c whole milk warm
135 g sugar
55 g black sesame powder
pinch of salt
2 c heavy cream  
  1. Whisk the egg yolks together. Set aside.
  2. Put the cream in a large bowl with a strainer on top.
  3. Whisk remaining ingredients together in a medium saucepan.
  4. Heat on medium low until quite warm.
  5. Slowly pour the warm mixture into the egg yolks, whisking constantly.
  6. Return the egg mixture to the saucepan and heat on medium low heat, stirring constantly with a heatproof spatula and scraping the bottom of the pan as you stir.
  7. When the mixture thickens and coats the spatula (just before you get greyish sweet scrambled eggs), pour it through the strainer into the cream.
  8. Stir the cream and egg mixture together.
  9. Place the bowl in a cold water bath until cool.
  10. Chill the mixture in the fridge until cold.
  11. Freeze the mixure in your ice cream mixture according to the manufacturer's instructions.

Yield: a generous litre

Barely modified from David Leibovitz's Kinako Ice Cream receipe, in The Perfect Scoop