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Tahini Ice Cream

Tahini Ice Cream


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Ingredients

  • 1 1/2 Cup heavy cream
  • 1 Cup milk
  • 3/4 Cups sugar
  • 4 large eggs
  • 2 egg yolks
  • 2/3 Cups tahini
  • 3/4 Cups unsalted pistachios, chopped

Directions

Combine cream, milk, and sugar in a 2-quart saucepan and bring to a boil, stirring occasionally.

Beat eggs and yolks in a large bowl, and then add hot cream mixture in a slow stream.

Pour the mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon until it coats the back of spoon, about 10 minutes.

Pour mixture through a fine strainer into a clean bowl, and then stir in the tahini. Cool the mixture over an ice bath, stirring occasionally, until cold.

Freeze in an ice-cream maker according to manufacturer’s directions. Stir in pistachios once ice cream is removed form ice cream maker. Place in freezer until ready to serve.

Ice cream will be very hard once it is frozen and should be pulled out of the freezer 15 minutes before scooping.

Nutritional Facts

Servings6

Calories Per Serving634

Folate equivalent (total)61µg15%

Riboflavin (B2)0.5mg27.4%


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Tahini Halva Ice Cream

Homemade ice cream was never so simple. This recipe is so quick and easy and super delish.  Feel free to use more or less sugar or silan to your taste.  This recipe is best made in an ice cream maker. 

Ingredients

  • ½ cup plus 1½ tablespoons (140 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 4½ tablespoons (70 grams) raw tahini
  • 1 tablespoon (20 grams) silan (date honey)
  • 1½ tablespoons (20 grams) granulated sugar
  • Garnish: halva threads and black sesame seeds

Preparation

1. In a large bowl whisk heavy cream, milk, tahini, silan and sugar, until well blended.

2. Pour into the bowl of your ice cream maker. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.

3. Scoop out ice cream and garnish with halva threads and black sesame seeds.


Watch the video: Υγιεινό παγωτό σοκολάτα με μπανάνα και ταχίνι (July 2022).


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