In a small, dry pan, roast Black Sesame Seeds (1/2 cup) over medium heat, until they start to pop (that the best way to tell if they are roasted since their already black and they don't release much scent). Set aside to cool.
Once cool, grind in food processor until a paste begins to form. Add Honey (1 tablespoon). Grind until the sesame seeds are in a paste-like consistency and hold together when the mixture is squeezed between your fingers.
In a small pot, heat up sesame paste, 1% Low Fat Milk (1 1/2 cup), Raw Sugar (3/4 cup), Salt (1/4 teaspoon), stirring until sugar dissolves.
In a medium bowl, whisk yolks of the Egg (4) until they start to turn light in color.
Slowly add the warmed milk mixture to the eggs, whisking all the time (need to add a bit at a time so that the eggs don't curdle).
Once the milk is fully incorporated into the eggs, return the mixture to the pot and heat over medium heat, stirring, until thickened. The mixture should coat the back of a spoon and hold a line.
Pour mixture into a bowl with the cold Whipping Cream (1 1/2 cup). Add Vanilla Extract (1 teaspoon). Mix until combined.
Put in fridge to cool down for at least 4 hours, preferably overnight.
Make ice cream in ice cream machine, according to manufacturer's instructions.
Transfer to a freezer-safe container and freeze for a couple of hours for it to completely firm up.
Garnish with sesame seeds. Serve and enjoy!