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Chocolate Tahini Ice-Cream

Equipment

  • Ice-cream maker

Ingredients
  

  • 2 cups milk of your choice dairy, nut, coconut, etc
  • 1 cup cream or coconut cream
  • 6 egg yolks freeze the egg whites in a marked container for another recipe
  • 1 tsp vanilla extract
  • 1/2 cup honey
  • 1/2 cup tahini paste
  • 4 tbsp cacao powder
  • pinch of salt
  • 2 tbsp sesame seeds to decorate

Instructions
 

  • Make sure your ice cream bowl from your ice cream maker is fully frozen, frozen overnight ideally
  • In a saucepan start by heating the milk, cream, honey & vanilla till it's just below boiling point, then remove it from the heat
  • While the milk mixture heats up separate the egg yolks into a medium, heat-proof bowl. Keep an eye on the milk mixture as it can boil over in an instant
  • With a whisk, beat the yolks until they are all well mixed into a liquid state. Once the milk is just about to boil and tiny bubbles start coming to the surface. Remove the saucepan from the heat and pour about 1/4 of the mixture over the egg yolks, stirring immediately and vigorously. This step is known as tempering the egg yolks, so they don’t overcook and separate in the mixture
  • Once the hot milk and yolks are well incorporated, gradually add the rest of the hot milk, whisking continuously
  • Next, pour the milk yolk mixture back into the saucepan, and return to the heat. Turn down to a medium to low heat and gradually heat up the yolky milk mixture, stirring continuously. The key is to keep stirring. It will gradually start to thicken up and become a custard consistency
  • Add in the tahini, cacao powder and salt and stir thoroughly until it well combined. Taste the flavouring at this point and check that it's sweet enough. Adding in a touch more honey, cacao powder or salt if your taste buds prefer it
  • When you’re happy with the flavour, transfer the mixture to a large jug and leave it somewhere to cool for about 15 minutes. I like it in a jug, as it makes it easier to pour from a spout rather than straight from the pan into your ice cream machine
  • Once it’s no longer piping hot, place it in the fridge for at least an hour, or even over night. This is something you could make in advance, and churn the next day just before serving. I prefer to make it the same day and then leave it in the freezer until needed
  • Once the mixture is cold, get your ice cream machine ready and follow the churners instructions
  • Toast the sesame seeds in a dry frying pan and serve sprinkled with sesame seeds and a drizzle of melted chocolate for an extra kick of chocolate