1. Pour the milk into a large bowl, add coconut sugar, heat over water, and melt the coconut sugar. The coconut sugar can be crushed and melted faster.
2. Add 20 grams of sugar to the egg yolk and stir until the color becomes lighter.
3. Add the black sesame paste and stir well.
4. Slowly pour the milk coconut sugar liquid into the black sesame egg yolk and stir evenly.
5. Heat the stirred ice cream liquid over low heat.
6. Heat until thick.
7. Cool the ice cream liquid in water.
8. Spread the whipped cream over ice water until it can be decorated, with small sharp corners as shown in the picture.
9. Pour the ice cream liquid into the whipped cream and stir evenly with an electric whisk.
10. Pour into a container and freeze in the refrigerator until hard. Just take it out and leave it at room temperature for 15 minutes before eating. No stirring during freezing.
Tips:Before eating the ice cream, take it out and leave it at room temperature for about 15 minutes to easily scoop the ball.
