In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.  

Pour into the bowl of your ice cream maker.  Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

Scoop out ice cream and garnish with halva threads and black sesame seeds.