Fill a large bowl with 2 inches of cold water and place it in the freezer.

Pour the sesame seeds into a skillet and dry roast over medium heat. Once they start to smell fragrant and you hear faint popping noises, remove them from the heat and pour them into the bowl of a food processor.

Once the sesame seeds are cool, turn on the food processor and grind them until they form a paste. Scrape down the sides. Add honey. Turn on the food processor and blend until honey is fully combined.

In a medium bowl, whisk egg yolks until slightly lighter in color.

Heat milk, sugar, salt, and sesame mixture in a medium pot, stirring often. Once all of the sugar has dissolved, slowly add the mixture to the eggs (see notes above) until the two mixtures are about the same temperature.

Pour this back into the pot and heat until it is thick enough to coat the back of a spoon.

Pour half and half and vanilla extract into a medium bowl. Pour the milk mixture into the bowl slowly, whisking as you go.

Pour this back into the pot. Set the bowl aside and place a mesh strainer on top. Heat the milk mixture, stirring often, until the custard coats the back of a spoon and holds a line.

Pour the custard through the strainer.

Remove the bowl of ice water from the freezer and place the bowl on top. Let this sit for about 30 minutes, or until room temperature.

Place a piece of plastic wrap on top, touching the top of the custard. Place in the fridge overnight.

In the morning, add the custard to the ice cream machine according to the manufacturer's instructions. When nearly finished (about 20 minutes), add blue M&Ms and bone sprinkles.

Place in freezer-proof container for 3-4 hours or until firm.