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1
Put the black sesame seeds in a dry frying pan over medium heat. The moment they begin to pop and release their aroma, remove them from the pan and let cool. Blitz the seeds in a coffee grinder or food processor until finely ground, then place them in a bowl and com bine them with the agave syrup to form a paste.
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2
Heat 1 can of the coconut milk, the sugar and the salt in a heavy-bottomed saucepan over medium-low heat until the sugar has dissolved.
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3
In a bowl, slowly whisk the remaining can of coconut milk into the cornstarch, ensuring there are no lumps. Add this to the saucepan, mix everything together, and cook for 4-6 minutes over medium-high heat, stirring constantly, until the mixture becomes thick. Use a spatula to stir the mixture, making sure the bottom does not burn or become lumpy. When thickened, remove the pan from the heat and transfer the mixture to a large bowl. If there are any lumps, pass the mixture through a sieve into a bowl.
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4
Stir the sesame seed paste into the ice cream mixture until combined. Place parchment paper onto the surface to prevent a skin from forming and leave to cool completely. Refrigerate for 1-2 hours until well chilled. (You can speed this process up by placing the bowl into an ice bath.).
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5
Churn in an ice cream maker according to the manufacturer's instructions. Alternatively, pour the mixture into a wide, flat (preferably metal) pan and place in the freezer. After 40 minutes, use a fork to mix and break down the ice crystals. Repeat this process twice more, at 40-minute intervals. You can blitz it all in a food processor at the final stage to make it really smooth. Return it to the pan and leave in the freezer to set fully. Remove 15 minutes before serving to give the ice cream a chance to soften.
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6
Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.
