Tahini Ice Cream
Tahini Ice Cream
Bringing together two greats, this ice cream is a play on halvah. The pistachios can be omitted or substituted with other nuts. This makes a delicious ice cream float or milkshake.
Servings
6
Ingredients
- 1 1/2 cup heavy cream
- 1 cup milk
- 3/4 cup sugar
- 4 large eggs
- 2 egg yolks
- 2/3 cup tahini
- 3/4 cup unsalted pistachios, chopped
Directions
- Combine cream, milk, and sugar in a 2-quart saucepan and bring to a boil, stirring occasionally.
- Beat eggs and yolks in a large bowl, and then add hot cream mixture in a slow stream.
- Pour the mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon until it coats the back of spoon, about 10 minutes.
- Pour mixture through a fine strainer into a clean bowl, and then stir in the tahini. Cool the mixture over an ice bath, stirring occasionally, until cold.
- Freeze in an ice-cream maker according to manufacturer’s directions. Stir in pistachios once ice cream is removed form ice cream maker. Place in freezer until ready to serve.
- Ice cream will be very hard once it is frozen and should be pulled out of the freezer 15 minutes before scooping.