Mix the egg yolks with the granulated sugar until frothy. Meanwhile, heat the milk and cream with the muscovado sugar until just before the boiling point. Slowly stir the hot milk into the yolk foam.
Heat the mass in a water bath while stirring up to 80 degrees until it begins to thicken (keyword: peel off to the rose). Mix in the tahini paste. If it is a bit lumpy, puree the paste with a hand blender. If you like, you can flavor the mass with a dash of rum.
Stir the mixture in ice water until cold, then cool it down in the ice machine and let it harden in the freezer.
Temper the sesame ice cream in the refrigerator for 30 minutes before serving.
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