When we have people round for supper (which is not as often as we’d like), one of my favourite desserts to make is brownie, ice-cream and some kind of sauce. It might sound kinda boring, but actually we switch up flavourings to go with the rest of our menu, and everything is homemade. We’ve done a Nutella-inspired hazelnut combination, a Snicker’s style dessert. And then there’s this. Slightly Middle-Eastern inspired, this tahini ice-cream is almost savoury with deep notes of sesame. Tempered with the exceedingly sweet and sticky honey caramel, it’s wonderful paired with a dark and gooey brownie.
I’ve already shared my ultimate brownie recipe, but today it’s the turn of one of our favourite ice-creams to date. It’s originally inspired by a Butterlust recipe (and in fact the honey caramel is largely unchanged – also the images on that post are insanely gorgeous!).
Using tahini in an ice-cream might seem a little odd, as it is one of the most savoury things I’ve tasted. However it produces the creamiest ice-cream I’ve ever tried, with a slow melt that coats the mouth. Combined with honey both in the ice-cream base and the caramel, it’s the perfect salty-sweet combination. I personally wouldn’t eat this ice-cream without the caramel (unless you added extra sweetness to the base), but give it a go and see what you think!
Tahini Ice-Cream Recipe (makes around 4 servings)
- 100g tahini
- 100g honey
- 400ml milk
- 100ml double cream
- 1tsp vanilla extract
- 2 egg yolks (from medium eggs)
Place the tahini and honey in a large saucepan and stir over medium-low heat until melted and combined. Remove from the heat and allow to cool for a few minutes, then stir in the milk and cream gradually.
Beat the egg yolks and vanilla in a small bowl and stir in two tablespoons of tahini mixture until well combined. Add this eggy mixture to the saucepan, and return to a very low heat. Gently cook, stirring constantly, for five minutes until thickened. Allow to cool, stirring occasionally to prevent a skin forming, then transfer to an ice-cream machine and churn as per the machine’s instructions before popping in the freezer.
If you don’t have an ice-cream machine, pour the cooled mixture into a freezeable container and freeze, whisking every half an hour, for three hours. As a word of advice, this ice-cream does freeze quite solidly so I’d recommend removing from the freezer a good 10 minutes before scooping.
Honey Caramel Recipe (enough for four servings, baked on Butterlust’s Recipe)
- 250g honey
- 125ml double cream
- 15g salted butter
Combine the honey and cream in a large saucepan over medium heat and cook, stirring frequently, until the mixture reaches 110C on a sugar thermometer. Immediately remove from heat and stir in the butter, then allow to cool before serving. Blast in a microwave if you need to soften it to a pouring consistency.
Serve the tahini ice-cream and honey caramel with gooey chocolate brownie (slightly warm), scattered with chopped pistachios. It’s creamy, it’s rich, it’s delicious – and it’s the perfect end to a slightly Middle-Eastern inspired dinner party.
Do you have a go-to dessert to serve to guests?