Tahini Ice Cream Recipe
Since Shavuot is a dairy holiday, Michelle Hoffman, Gan Ami Early Childhood Business Manager, is excited to spend time with a childhood friend, ice cream! And to mix it up, she is introducing us to a new flavor… Tahini! It’s not just for hummus anymore.
Need more direction or a visual? Michelle will be doing a cooking demo on Tuesday, May 26 at 10AM in the JCC Milwaukee Education, Camp & Families Community Facebook Group and the JCC Milwaukee Arts & Ideas Community Facebook Group. Must join Groups to view.
Tahini Ice Cream
- ½ cup tahini, well mixed
- ½ cup honey
- 2 cups heavy cream
- 1 cup whole milk
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon – optional!
- chopped halva
- dried cherries
- chopped coffee beans
- whatever you like!
1. In a saucepan over medium heat, combine the tahini and honey and bring to simmer. Will be bubbly in about 5 minutes. When heated, add cream and milk, and heat back up to a simmer, but do not let it boil.
2. While the milk mixture is heating, beat the egg yolks in a separate bowl, and when the mixture is ready and hot, temper the eggs by adding ½ a cup of the hot liquid to the eggs, while continuously whisking. This will heat the eggs but keep them from scrambling. Then you can add the egg mixture to the saucepan and whisk it all together.
3. The mixture should cook until it begins to thicken, and it coats the back of a spoon. Have a bowl with ice and another bowl set inside the ice to pour your ice cream base into from the saucepan to stop it from cooking.
4. This will then cool in the fridge for 2 hours. When you are ready to make your ice cream, you can add the vanilla and bourbon, and then add it to your ice cream maker for churning.
5. Chill for a few hours and enjoy! Or, if you are like my family, you will not be able to wait hours! Remember this is your ice cream, and you can play around with it and be creative, or keep it simple. Just have fun!