1. Prepare the spring onions: Wash thoroughly and pat dry completely (water will cause the oil to splatter). Slice both white and green parts into thin rings (about 1/8 inch thick). Reserve 1/4 cup of the fresh green slices for the initial infusion.
2. Fry the spring onions: Line a plate with paper towels. Heat the neutral oil in a heavy saucepan to 325-350°F (use a thermometer for accuracy). Working in small batches, fry the spring onion slices until golden brown, about 30-45 seconds, stirring gently to ensure even cooking.
3. Using a spider strainer or slotted spoon, quickly remove the fried onions to the paper towel-lined plate and sprinkle lightly with salt while still hot. Continue until all slices are fried. Reserve 2-3 tablespoons of the crispiest fried bits for folding in later.
4. Infuse the dairy: In a heavy saucepan, combine the heavy cream and milk. Add the fried spring onions (except the reserved crispy bits), the reserved 1/4 cup fresh green slices, and the sliced ginger. Heat until just below a simmer (about 180°F).
5. Remove from heat, cover, and let steep for 30-45 minutes to extract maximum flavor. This patient infusion is crucial for developing the complex flavor profile.
6. Strain the infused dairy through a fine-mesh sieve into a clean saucepan, pressing gently on the solids to extract all the liquid. Discard the solids.
7. Prepare the custard: In a medium bowl, whisk together the egg yolks, sugar, honey, and salt until pale and slightly thickened.
8. Reheat the infused dairy until steaming but not boiling. Gradually add about 1 cup of the hot dairy to the egg mixture, whisking constantly to prevent curdling (this is called tempering).
9. Pour the tempered egg mixture back into the saucepan with the remaining dairy. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon and reaches 170-175°F on an instant-read thermometer. Never let it boil.
10. Immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in the sesame oil and vanilla extract.
11. Cool the custard quickly by placing the bowl in an ice bath, stirring occasionally until no longer hot. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours but preferably overnight.
12. Churn the ice cream: Following your ice cream maker’s instructions, churn the chilled base until it reaches the consistency of soft-serve ice cream, typically 20-25 minutes.
13. In the last minute of churning, add the reserved crispy fried spring onion bits. Alternatively, fold them in by hand after churning for more distinct texture.
14. Transfer to an airtight container, press a piece of parchment directly onto the surface of the ice cream, and seal. Freeze until firm, at least 4 hours.
15. Serve: For the best flavor and texture, remove from freezer 10-15 minutes before serving to soften slightly. Garnish with additional fried spring onion bits, a sprinkle of black sesame seeds, a thin drizzle of honey, or candied ginger if desired.

Notes:

• The quality of your spring onions significantly impacts the final flavor – look for fresh, vibrant bunches with firm white bulbs
• Careful temperature control when frying prevents bitterness – use a thermometer for best results
• Don’t rush the infusion stage – this patient extraction of flavor is what makes this ice cream special
• For a more subtle flavor, reduce the amount of fried spring onions by about 25%
• This ice cream pairs beautifully with butter cookies, caramelized white chocolate desserts, or as an unexpected accompaniment to a cheese course

Nutritional Information:

Per serving (1/2 cup): Calories: 320, Protein: 4g, Carbohydrates: 18g, Fat: 26g, Fiber: 0g, Sugar: 16g

Storage Tips:

Store in an airtight container with parchment or plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals. Keeps best for 1-2 weeks in the freezer. For optimal flavor and texture, allow to temper in the refrigerator for 15-20 minutes before serving.