-
1
Set a fine-mesh sieve over a bowl and set the bowl in an ice-water bath.
-
2
In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar.
-
3
In a large saucepan, combine the milk, cream and the remaining 1/2 cup of sugar and bring to a simmer, stirring to dissolve the sugar.
-
4
Gradually whisk the warm liquid into the egg mixture, then return it all to the saucepan.
-
5
Cook over moderate heat, stirring constantly, until the custard is thickened slightly, about 4 minutes.
-
6
Strain the custard into the bowl and stir in the sesame oil, vanilla and salt.
-
7
Let cool.
-
8
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.
-
9
Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.
-
10
In a small saucepan, cook the sugar over moderate heat, swirling the pan until melted.
-
11
Continue to cook, undisturbed, until a deep-amber caramel forms, about 2 minutes.
-
12
Remove the saucepan from the heat and carefully add 1/2 cup of water.
-
13
When the bubbling subsides, return the caramel to moderate heat and cook, whisking constantly, until any hardened caramel is dissolved and the sauce is slightly thickened, about 3 minutes.
-
14
Transfer the caramel sauce to a small pitcher and rinse out the saucepan.
-
15
Add the heavy cream and honey to the saucepan and bring to a boil over moderately high heat.
-
16
Remove from the heat and whisk in the tahini.
-
17
Transfer the tahini cream to a small pitcher.
-
18
Scoop the ice cream into bowls and drizzle with the caramel and tahini cream.
-
19
Top the sundaes with the crumbled halvah and crushed sesame candies and serve.
