I am obsessed with sesame-flavored sweets. My favorite dessert of all time is Halawa (Halva), and I recently had the (life-changing) sesame dessert at Anthos Restaurant in New York. So now I am on this sesame kick, and I have launched myself into a quest to make the best sesame ice cream ever. Today was my first attempt, but I was not at all happy with the results. However, I do feel that I have learned a few things. 1) Toasting sesame seeds will dramatically change the flavor of the ice cream. I prefer un-toasted. 2)Ground sesames will add a lot of flavor, but also thicken the consistency too much. 3) Too much cornstarch is not a good thing. I decided to try something new and use cornstarch instead of egg yolks in today's batch. The cornstarch made it too thick, so I have to use less the next time. I am also going to try making it with egg yolks, but with a smaller proportion that I usually use. Hopefully the next time I will achieve a smoother and creamier texture, even though I could probably eat this whole batch anyway!