Tahini Ice Cream Dates

Discover the perfect fusion of Middle Eastern flavors and creamy frozen indulgence with this Tahini Ice Cream. The nutty richness of well-stirred tahini blends seamlessly into a velvety egg-yolk custard, creating a sophisticated base that is both earthy and sweet. Swirled with jammy Medjool dates and finished with a delicate crunch of flaky sea salt, this dessert offers a captivating balance of flavors that will delight any palate.

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Making ice cream from scratch is a rewarding process, especially when working with high-quality ingredients like Medjool dates. By simmering the dates into a soft, jammy compote, you ensure they stay luscious and sweet even after freezing. The final sprinkle of sea salt is the secret ingredient that makes the nutty sesame and caramel-like date flavors truly pop.

Ingredients

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3/4 cup (180 g) granulated sugar
• 1/2 cup (120 g) tahini (well stirred)
• 4 large egg yolks
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup (180 g) Medjool dates, pitted and chopped
• 2 tbsp water
• 1/2 tsp lemon juice
• Flaky sea salt, for sprinkling

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Instructions

Step 1

In a medium saucepan, combine heavy cream and milk. Heat over medium heat until steaming but not boiling.

Step 2

In a bowl, whisk egg yolks and sugar until pale and thick.

Step 3

Gradually pour the hot milk mixture into the yolks, whisking constantly to temper.

Step 4

Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 170–175°F / 77–80°C).

Step 5

Remove from heat. Whisk in tahini, vanilla extract, and 1/4 tsp sea salt until smooth.

Step 6

Strain the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 2 hours).

Step 7

Meanwhile, in a small saucepan, combine chopped dates, water, and lemon juice. Cook over low heat, stirring, until the dates are soft and jammy (about 5 minutes). Let cool.

Step 8

Churn the chilled custard in an ice cream maker according to manufacturers instructions.

Step 9

In the last minute of churning, swirl in half of the cooled date mixture.

Step 10

Transfer the ice cream to a freezer-safe container. Dollop the remaining date mixture on top and swirl with a knife. Freeze until firm, at least 4 hours.

Step 11

Scoop into bowls, sprinkle with flaky sea salt, and serve.

Zusatztipps für die Zubereitung

To achieve the smoothest texture, always strain your custard through a fine mesh sieve to remove any accidental bits of cooked egg. Be sure to let the date mixture cool completely before adding it to the ice cream maker to prevent the custard from melting during the churning process.

Varianten und Anpassungen

For a vegan-friendly version, you can substitute the heavy cream and whole milk with full-fat coconut cream and use a plant-based ice cream base. For extra texture and a deeper sesame aroma, try folding in toasted sesame seeds during the final minute of churning.

Serviervorschläge

This Middle Eastern-inspired dessert pairs beautifully with a cup of strong coffee or a fragrant black tea. Serve in chilled bowls to keep the texture firm and garnish with an extra pinch of flaky sea salt right before serving.

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Enjoy the rich, creamy texture and the irresistible sweet-and-savory profile of this homemade Tahini Ice Cream. It's a sophisticated frozen treat that brings a touch of Middle Eastern flair to your dessert table.

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Frequently Asked Recipe Questions

→ How do Medjool dates enhance the dish?

Medjool dates provide a rich, natural sweetness and a jammy texture that complements the nutty tahini, adding depth and balance.

→ What role does sea salt play here?

Flaky sea salt sprinkled on top heightens the flavors by contrasting the sweetness with subtle savory notes.

→ Can the texture be adjusted during preparation?

Yes, ensuring the custard thickens properly and chilling it well before churning contributes to a smooth, creamy texture.

→ Is it possible to make a dairy-free version?

Substitute coconut cream for the dairy components and use a plant-based base to maintain creaminess without animal products.

→ How long should the dessert be frozen for best results?

Freeze for at least 4 hours to allow the flavors to meld and achieve a firm, scoopable consistency.