Toast 1/4 cup of the sesame seeds in a naked pan.

When cool enough to handle, grind them with the rest. set aside.

Beat 1/2 cup of sugar and the egg yolks together until creamy.

Whisk the milk, cream, and 1/4 cup of the sugar together in a saucepan over medium heat until the sugar has dissolved.

Slowly pour some of the warm creamy mixture into the egg yolk mixture whisking constantly to temper the eggs.

Combine the egg and creamy mixtures.

Reheat whisking constantly until the mixture thickens. It should coat the back of a wooden spoon.

Stir in the ground up sesame seeds.

Pour into a bowl. Cover and refrigerate for 2 hours.

Process according to your ice cream manufacturers directions.

Refreeze for 2 hours.

Scoop and serve.