This recipe promises a delicious homemade ice cream with a unique tahini and sea salt flavor, emphasizing a long simmering process for an amazing texture.
1. Whisk together milk and cream.
2. Pour milk and cream into a cold pot. Turn on heat and simmer on low for about 20 minutes. If you’re in a hurry, you can just heat for about 5 minutes. However, heating for longer makes the most amazing texture as it reduces the amount of water (ice crystals) in your final product.
3. Whisk in your tahini and sea salt into the milk and cream mixture.
4. In a separate bowl, whisk together eggs and sugar.
5. Into the bowl of eggs and sugar, scoop in a couple spoonfuls of the hot milk mixture and whisk quickly. Be careful not to scramble the eggs. After a couple of spoonfuls are incorporated, add the tempered egg mixture to the rest of the hot milk in the pan using a small steady stream. Whisk as you add.
6. Continue whisking on low/medium low heat for a few minutes. If you have a thermometer, cook until 176° F (80° C). If not, cook until the mixture is slightly thickened and coats the back of a spoon. This should only take about 5 minutes or less. Make sure to keep the mixture moving so it doesn’t scramble the eggs.
7. Cool thoroughly in the fridge.
8. Pour mixture into your ice cream maker.
9. Process as you usually would, following manufacturer instructions.
