White Sesame Pistachio Crunch Ice Cream

Ingredients

• 1/2 cup freshly toasted white sesame seeds
• 1 cup milk
• 2 cups cream
• 6 egg yolks
• 3/4 cup sugar
• 2 teaspoons orange zest
• 1/2 teaspoon vanilla extract
• 1 teaspoon salt, to taste
• 1/2 cup freshly toasted pistachios, chilled in freezer
• For serving:
• 1/4 cup pomegranate molasses

Directions

1. In a blender, process the freshly toasted sesame seeds on medium speed for 10 seconds, so they break down most of the way. Add about 1/2 cup milk, then blend for another 10 seconds, until the mixture becomes a fine paste. Pour in the rest of the milk and the cream, and blend on high for 30 seconds to combine.
2. In a medium heavy-bottomed saucepan, whisk the egg yolks with the sugar until the mixture turns pale and thickens slightly. Add the dairy mixture and whisk it in, then cook over medium heat, whisking often, until the custard coats a spoon and a finger drawn through it leaves a clear trail. Strain the custard into an airtight container, pressing the sesame solids to get out as much liquid as you can.
3. Stir in the orange zest and vanilla extract, then add salt to taste. Chill in the refrigerator for at least 6 hours, or overnight, then churn the next day according to the manufacturer’s instructions. Add the pistachios during the last minute of churning.
4. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving. To serve, drizzle each bowl with 1 to 2 teaspoons of pomegranate molasses.