Step 1

Combine beans, ¾ cup maple syrup, and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low (it should remain at a low, steady boil). Continue to cook, uncovered and stirring every few minutes, about 30 minutes until it becomes a thick paste. Remove from heat when you can draw a line in the bottom of the pan with a spoon, and the line remains for two seconds. Add the salt and allow to cool completely.

Step 2

In a blender, combine the rest of the ingredients (including the remaining 2 T. maple syrup) with the bean paste. Place in the fridge to cool at least two hours.

Step 3

When mixture is cool, use ice cream maker according to manufacturer instructions, then place ice cream in the freezer to solidify.

Step 4

To serve, pull ice cream out of the freezer about 15 minutes to soften, then scoop and sprinkle with black sesame seeds, if desired.