In mixing bowl, combine dark palm sugar with salt and egg yolks, whisk until smooth, then whisk in cream and milk.

Pass through chinois into saucepan, add black cardamom, star anise, vanilla pod, and clove, then place over medium-low heat and cook while stirring to 82°C, then remove from heat, discard the vanilla pod, and pass through chinois.

Transfer to blender, add black sesame paste and charcoal powder, blend on high speed, taste and adjust as needed.