Preheat oven to 350°F
Place sesame seeds on a parchment-lined sheet tray and toast in the oven. Be careful not to burn. Toast until deep golden brown and set aside to cool.
In a large pot, combine the milk, heavy cream, sugar, milk powder, trimoline/corn syrup, and sesame seeds and whisk together.
Bring to a slight boil. Remove from heat and pour into a container to cool completely, preferably overnight in the fridge. Leave the sesame seeds in the ice cream base.
When completely cooled, strain out the sesame seeds and pour into an ice cream machine and spin according to the manufacturer’s instructions.
After ice cream is done spinning, fold in the crushed 5-spiced apple cider doughnuts and freeze fully.