Korean walnut pancakes with black sesame ice-cream

Ingredients

• 2 litre (8 cups) vanilla ice-cream, softened
• 1/4 teaspoon sesame oil
• 1/4 cup (30g) black sesame seeds, toasted
• 2 teaspoon (7g) dried yeast
• 2 teaspoon caster (superfine) sugar
• 1 1/2 cup (375ml) milk, lukewarm
• 2 cup (300g) plain (all-purpose) flour
• 1 cup (130g) glutinous rice flour
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 1/2 cup (110g) firmly packed brown sugar
• 1/4 cup (30g) walnuts, chopped finely
• 1 teaspoon ground cinnamon
• extra vegetable oil, for shallow-frying