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1
Set a fine-mesh strainer over a medium heatproof bowl; set aside.
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2
Place 2 1/4 cups of the milk, the cream, honey, corn syrup, sesame oil, and salt in a medium saucepan over medium heat and cook, whisking frequently, until the mixture begins to steam but does not come to a boil, about 15 minutes.
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3
Meanwhile, combine the remaining 1/2 cup milk, cornstarch, and dry milk in a small bowl and whisk until smooth and the dry ingredients have dissolved.
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4
When the mixture in the saucepan is ready, whisk in the cornstarch mixture.
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5
Reduce the heat to medium low and bring to a boil, stirring constantly with a spoon or rubber spatula until thickened, about 8 minutes.
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6
Pour the mixture through the strainer into the bowl and discard the contents of the strainer.
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7
Press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
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8
Refrigerate until completely chilled, at least 4 hours.
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9
Meanwhile, place the sesame seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 2 to 3 minutes.
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10
Remove the pan from heat and set aside.
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11
Freeze the gelato base in an ice cream maker according to the manufacturers instructions.
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12
While the gelato is still in the bowl of the ice cream maker, fold in the reserved sesame seeds with a rubber spatula.
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13
Serve immediately for a soft gelato, or transfer the mixture to an airtight container and freeze until solid.
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14
Allow the gelato to sit at room temperature for 15 minutes before serving if frozen solid.
