She showed me one of her favourite recipes from the book – tahini ice-cream. Until I came across this tahini ice-cream recipe, tahini, for me, was just a dip or an ingredient for making hummus. But this recipe changed everything. One bite and I was hooked to this smooth sesame flavoured dessert. I love trying out something new and challenging the regular. Imagine the first time when somebody used cinnamon in a dessert and now I can’t imagine a life without cinnamon rolls!
Which means if you come across an easier one, you should definitely definitely tell it to me!
When Sikander took the first bite, his reaction was:
“Wo! it has sesame? never thought of sesame in an ice-cream!”
And that was one day and since then this has become a regular in my home. Actually I think that is partly because I bought a big bottle of tahini sauce. Currently this seems like the best way of consuming it.
Apart from sesame, the surprise element of this ice-cream is the Israeli halva (not to be confused with the Indian halva dessert). The closest Indian sweet to it that I could think of is patisa or son papdi, sweet, flaky and crumbly!
This is the easiest homemade ice-cream recipes I have come cross till date. It literally is 2 steps! And its versatile – you can replace tahini with any flavour. Ever since I discovered this recipe, home-made ice-cream has become an easy breezy delightful task.
By Ashima Goyal Siraj
Preparation time: |Freezing time: |Serves: 8
400 ml fresh cream
400 gm sweetened condensed milk (usually all brands have 1 tin of ~400gms)
1/3 rd cup tahini sauce (you can make basic raw tahini at home by roasting sesame seeds and then grounding them with a little water)
1 tsp cardamom powder
crumpled or strands of Israeli halva