Save The first time I tasted tahini in a dessert context, I was at a tiny Middle Eastern bakery where the owner insisted I try her experiment. She handed me a small paper cup of this grayish ice cream with an apologetic smile, warning me it might be an acquired taste. One spoonful later, and I understood exactly what she was chasing but something was missing. That night, I dreamt about adding Medjool dates their natural caramel sweetness would be the perfect partner to tahini earthy richness.
Last summer, I made this for a dinner party where two guests claimed they hated sesame anything. They watched skeptically as I scooped the ice cream into bowls, flaky salt catching the light. Five minutes later, both were asking for seconds and demanding the recipe. Sometimes the best conversions happen through dessert.
Ingredients
- Heavy cream and whole milk: The full fat dairy is non negotiable here. I tried half and half once and the texture was noticeably icy, lacking that luxurious mouthfeel that makes this recipe special.
- Granulated sugar: Do not reduce this amount. Sugar does not just sweeten it actually lowers the freezing point for a smoother consistency and helps stabilize the custard structure.
- Tahini: Use a well stirred jar of good quality tahini. The oil separates naturally, so give it a thorough stir before measuring to ensure you get the right ratio of sesame paste to oil.
- Egg yolks: Room temperature yolks incorporate much more smoothly into the hot dairy. Pull them out about thirty minutes before you start cooking.
- Medjool dates: These are worth seeking out specifically. Their soft almost honey like texture melts into the ice cream base creating natural ribbons of sweetness throughout.
Instructions
- Heat the dairy base:
- Combine the heavy cream and whole milk in a medium saucepan over medium heat. Watch carefully for steam rising from the surface and tiny bubbles forming around the edges this is your cue that it is ready, usually just before it reaches a simmer.
- Prepare the yolks:
- While the dairy heats, whisk the egg yolks and sugar in a heatproof bowl until the mixture turns pale yellow and slightly thickened. You want to dissolve as much sugar as possible into the yolks for a silky final texture.
- Temper the eggs:
- Slowly pour about one cup of the hot cream mixture into the yolks while whisking vigorously. This gradual warming prevents the eggs from scrambling and creates a smooth emulsion ready for cooking.
- Cook the custard:
- Pour everything back into the saucepan and cook over low heat, stirring constantly with a heatproof spatula. The custard is done when it coats the back of a spoon and leaves a clear line when you run your finger through it, usually around 170 degrees Fahrenheit.
- Add the tahini:
- Remove from heat immediately and whisk in the tahini, vanilla extract, and sea salt until the mixture is completely smooth and glossy. The residual heat will melt the tahini evenly throughout the custard.
- Chill thoroughly:
- Strain through a fine mesh sieve into a clean bowl to catch any bits of cooked egg. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least two hours or overnight for the best flavor development.
- Prepare the date swirl:
- Combine the chopped dates, water, and lemon juice in a small saucepan over low heat. Stir occasionally until the dates break down into a jammy consistency, about five minutes. Set aside to cool completely.
- Churn the ice cream:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturers instructions. Most machines need about 20 to 30 minutes for a soft serve consistency.
- Swirl in the magic:
- During the final minute of churning, pour in half of the cooled date mixture. Let the machine fold it in briefly to create delicate ribbons throughout the ice cream.
- Freeze until firm:
- Transfer the ice cream to a freezer safe container, alternating layers with dollops of the remaining date mixture. Use a knife to gently swirl the dates through the ice cream, then freeze for at least four hours before scooping.
Save My daughter now requests this for her birthday instead of cake. Watching her face light up at that first salty sweet bite has become one of my favorite kitchen traditions. Food memories are the ones that stick.
Making Ahead
The ice cream base actually improves after resting in the refrigerator for 24 hours. This gives the tahini time to fully infuse its nutty flavor throughout the custard. I often make the base on Friday evening and churn it Saturday morning for weekend guests who are always impressed by the depth of flavor.
Serving Suggestions
Let the ice cream sit on the counter for about five minutes before scooping. This slight softening makes all the difference in texture, allowing those date ribbons to really shine. I serve it in small bowls with an extra pinch of flaky salt on top the way it catches the light makes it feel fancy without any real effort.
Storage Secrets
Store your ice cream in the back of the freezer where the temperature stays most consistent. Front door compartments cause temperature fluctuations that lead to ice crystals forming on the surface. For best texture, consume within two weeks though I have never seen it last that long in my house.
- Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals
- Use a container with minimal headspace to reduce air exposure
- Thaw 10 minutes before serving for the creamiest scoops
Save There is something deeply satisfying about turning humble pantry ingredients into something that feels like a special occasion treat. This ice cream has become my go to for moments that deserve a little celebration.
Recipe FAQs
- → What does tahini add to the flavor?
Tahini contributes a rich, nutty, slightly earthy flavor that balances beautifully with the natural sweetness of dates. It also adds creaminess and creates a sophisticated Middle Eastern-inspired taste profile.
- → Can I make this without an ice cream maker?
Yes, though the texture will be different. Pour the chilled custard into a freezer-safe container and freeze, stirring every 30 minutes for the first 3 hours to break up ice crystals. The result will be slightly denser but still delicious.
- → How long does this keep in the freezer?
Properly stored in an airtight container, this will maintain optimal texture for about 1-2 weeks. For best flavor and creaminess, consume within the first week. The date swirl may become more integrated over time.
- → Why is sea salt important in this?
Sea salt enhances the natural sweetness of the dates and complements the nutty tahini flavor. It creates a sophisticated sweet-savory balance that prevents the dessert from tasting overly sugary and adds depth to each bite.
- → Can I use other types of dates?
Medjool dates are recommended for their large size, soft texture, and rich caramel-like flavor. Deglet Noor dates work but are firmer and less sweet. Adjust cooking time slightly if using drier date varieties.
- → Is it normal for tahini to separate?
Yes, tahini naturally separates with the oil rising to the top. Always stir your tahini thoroughly before measuring to ensure you get both the solids and oils for proper consistency and flavor distribution.