Sesame Ice Cream with Orange-Blossom Caramel

Preparation

1. Orange-Blossom Caramel Sauce

   Step 1

   Stir sugar, honey, salt, and 1/4 cup water in a small saucepan over medium heat until sugar dissolves. Increase heat and cook without stirring until mixture turns amber in color. Remove from heat; carefully stir in cream (mixture will bubble up), then orange-flower water. Let cool. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

2. Ice Cream

   Step 2

   Toast sesame seeds in a large heavy saucepan over medium-low heat, stirring frequently, until golden brown, about 5 minutes. Add cream, half-and-half, and milk. Bring barely to a simmer, stirring often, over medium heat. Remove from heat, cover, and let steep for 30 minutes.

   Step 3

   Strain through a fine-mesh sieve into a medium bowl, pressing firmly to extract all liquid; discard sesame seeds. Return cream mixture to same pan; add 1/2 cup sugar and salt. Bring barely to a simmer over medium heat, stirring to dissolve sugar.

   Step 4

   Whisk egg yolks with remaining 1/2 cup sugar in a medium bowl. While whisking constantly, gradually add hot cream mixture to yolks, then return mixture to pan. Cook over medium-low heat, stirring constantly, until custard is thick enough to just coat the back of a spoon, 3–5 minutes. Strain through a fine-mesh sieve into a medium bowl. Set bowl over a large bowl of ice water; stir custard until cool. Cover; chill overnight.

   Step 5

   Process custard in ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze up to 3 days ahead.

   Step 6

   Divide ice cream among bowls; drizzle orange-blossom caramel sauce over.