Method

• 1.
  Grind all but 1 tsp sesame seeds as finely as possible using a coffee grinder or small food processor.
• 2.
  Combine the sugar and 1 cup (250ml) water in a saucepan and bring to the boil over medium heat. Cook, stirring, for 3-4 minutes until slightly reduced, then remove from heat. Add the cream, vanilla and ground sesame seeds, and whisk to combine. Set aside to infuse until cool.

• 3.
  When cool, whisk again and strain, using the back of a spoon to scrape the sesame seed pulp against the sieve to extract maximum colour and favour. Refrigerate for 3 hours or overnight until thickened.
• 4.
  Transfer mixture to an ice cream machine and churn according to manufacturer's instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times). Transfer to a container and freeze overnight or until firm.
• 5.
  To serve, scoop into waffle cones and scatter with reserved sesame seeds.