Tahini Ice Cream with Dates (Print Version)

Creamy tahini base combined with luscious Medjool dates and a touch of sea salt for a sweet-savory treat.

# 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 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

# How to Make:

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.
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 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, approximately 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 gives you something nutty and sophisticated that tastes nothing like the usual vanilla, but in the best way.
  • Those dates become pure caramel-like sweetness without any added sugar, so it feels indulgent without being heavy.
  • That flaky salt at the end isn't just a garnish—it's the moment everything clicks into place.
02 -
  • If your custard breaks or looks grainy, you've likely overcooked it or the temperature jumped too fast—this is why a thermometer matters more than you think.
  • Don't skip the mesh straining step; even tiny cooked egg bits create a grainy texture that ruins the silky dream you're going for.
  • An ice cream maker isn't optional here—churning incorporates air and prevents ice crystals, so hand-freezing will give you a dense, icy block, not creamy scoops.
03 -
  • Chill your ice cream maker bowl in the freezer for at least 8 hours before churning, or it won't get cold enough to properly freeze the custard.
  • Don't skip the 2-hour chill time for the custard—warm custard churns into less creamy ice cream because it doesn't freeze as efficiently.
  • If you don't have an ice cream maker, you can freeze the custard in a shallow pan and stir it every 30 minutes for 3-4 hours, but the texture won't be quite as smooth.
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