# What You’ll Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/2 cup tahini, well stirred
05 - 4 large egg yolks
06 - 1 tsp pure vanilla extract
07 - 1/4 tsp fine sea salt
→ Date Topping
08 - 1 cup Medjool dates, pitted and chopped
09 - 2 tbsp water
10 - 1/2 tsp lemon juice
→ Garnish
11 - Flaky sea salt for sprinkling
# Step-by-Step Guide:
01 - Combine heavy cream and whole milk in a medium saucepan. Heat over medium heat until steaming but not boiling.
02 - Whisk egg yolks and granulated sugar in a bowl until pale and thickened.
03 - Gradually pour hot milk mixture into yolks while whisking constantly to temper eggs.
04 - Return mixture to saucepan. Cook over low heat, stirring constantly, until custard thickens and coats back of spoon (170–175°F).
05 - Remove from heat. Whisk in tahini, vanilla extract, and 1/4 tsp sea salt until smooth.
06 - Strain custard through fine mesh sieve into clean bowl. Cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
07 - Combine chopped dates, water, and lemon juice in small saucepan. Cook over low heat, stirring, until dates are soft and jammy, about 5 minutes. Let cool.
08 - Churn chilled custard in ice cream maker according to manufacturer's instructions.
09 - During last minute of churning, swirl in half of cooled date mixture.
10 - Transfer to freezer-safe container. Dollop remaining date mixture on top and swirl with knife. Freeze until firm, at least 4 hours.
11 - Scoop into bowls and sprinkle with flaky sea salt before serving.
