Hazelnut Tahini Homemade Ice cream
When is the last time you challenged your taste palate? This recipe is sure to do that! Lucky for my husband (since I’m a little less brave on trying unconventional flavor pairings), I love tahini! When I ordered The Mediterranean Dish cookbook by Suzy Karadsheh, I was so delighted to find this recipe among the desserts! I’m not one for saltiness in my desserts, particularly in ice cream, but this did not disappoint!
What’s even better about this recipe is that you only need a handful of ingredients and it all comes together fairly quickly. The hardest part will be waiting for it to harden so you can eat it!
The recipe is originally from Suzy Karadsheh’s The Mediterranean Dish cookbook - no churn tahini and hazelnut ice cream. If you don’t already own it, I recommend buying it!
Ingredients:
2 cups heavy (whipping) cream
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
½ cup quality tahini, plus more
for serving (I added a little more into the batter)
¾ cup hazelnuts, roasted and roughly chopped (I roasted a bit more as we love hazelnuts)
Directions:
Place the cream in a large bowl (if using a hand mixer) or in the bowl of a stand mixer and beat on medium-high speed until stiff peaks form, taking care not to overwhip the cream.
In a medium bowl, whisk together the condensed milk, vanilla, and tahini until well combined.
Carefully and slowly fold the tahini mixture into the whipped cream using a rubber spatula. Fold in half the hazelnuts.
Pour the mixture into a 9 × 5-inch loaf pan and smooth the top with your spatula. Top with the remaining hazelnuts. Cover the surface flush with plastic wrap and freeze until the mixture is hard, about 6 hours.
To serve, remove the pan from the freezer and let sit on the counter for about 10 minutes to soften enough to scoop.
