Tahini Ice Cream with Dates (Printable Version)

Creamy tahini blended with luscious Medjool dates and sea salt creates a sweet-savory frozen delight.

# Ingredient List:

→ 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 teaspoon pure vanilla extract
07 - 1/4 teaspoon fine sea salt

→ Date Topping

08 - 1 cup Medjool dates, pitted and chopped
09 - 2 tablespoons water
10 - 1/2 teaspoon lemon juice

→ Garnish

11 - Flaky sea salt for sprinkling

# Steps:

01 - In a medium saucepan, combine heavy cream and milk. Heat over medium heat until steaming but not boiling.
02 - In a bowl, whisk egg yolks and sugar until pale and thick.
03 - Gradually pour the hot milk mixture into the yolks, whisking constantly to temper the eggs.
04 - Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, approximately 170 to 175 degrees Fahrenheit.
05 - Remove from heat. Whisk in tahini, vanilla extract, and fine sea salt until smooth.
06 - Strain the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 2 hours.
07 - In a small saucepan, combine chopped dates, water, and lemon juice. Cook over low heat, stirring, until the dates are soft and jammy, about 5 minutes. Let cool.
08 - Churn the chilled custard in an ice cream maker according to manufacturer instructions.
09 - In the last minute of churning, swirl in half of the cooled date mixture.
10 - Transfer the ice cream to a freezer-safe container. Dollop the remaining date mixture on top and swirl with a knife. Freeze until firm, at least 4 hours.
11 - Scoop into bowls, sprinkle with flaky sea salt, and serve.

# Expert Advice:

01 -
  • The tahini creates a naturally sophisticated depth that makes people ask what secret ingredient you used, and you get to smile knowingly.
  • Those medjool dates dissolve into something between jam and candy, so every spoonful feels indulgent without being heavy.
  • It's fancy enough for dinner parties but simple enough to make on a random Tuesday when the craving strikes.
02 -
  • Don't skip the tempering step when adding hot cream to eggs—I learned this the hard way with scrambled custard, and it's a lesson that sticks.
  • Tahini has oil that separates, so stirring the jar before measuring gives you consistent flavor instead of a gritty or bitter result.
  • The date swirl must cool completely before churning, or it'll melt into the ice cream instead of staying as pockets of sweetness.
03 -
  • Invest in a good ice cream maker—the ones that freeze overnight work beautifully, and you don't need the fancy expensive model.
  • Always chill your custard completely before churning because warm mixtures don't freeze into smooth ice cream, they become icy and grainy.
  • If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and stir it every 30 minutes for 3-4 hours, then fold in the dates at the end.
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