In a small saucepan, combine sesame powder, cream, and syrup. Bring the mixture to a boil, then let it simmer for couple minutes. Stir to ensure everything is well mixed, then strain the mixture.
Using a handheld mixer, beat the egg, egg yolk, Allulose, and salt for a couple of minutes on medium speed.
Reduce the mixer speed to low and gradually add the strained sesame cream into the egg mixture until the ingredients are fully combined.
Refrigerate the sesame cream mixture overnight or for at least 4 hours.
While the mixture chills, place the ice cream freezer bowl in the freezer overnight.
Give the mixture a good whisk before pouring it into the ice cream maker.
Turn on the ice cream maker and, as it runs, pour the mixture into the frozen freezer bowl. Let it mix until it thickens, which typically takes about 12-17 minutes. The ice cream will have a soft and creamy texture. If you prefer a firmer consistency, transfer the ice cream to an airtight container and place it in the freezer for a couple of hours. Remember to remove it from the freezer 15 minutes before serving. Enjoy!