No churn salted vanilla and tahini ice cream
An incredibly easy no-churn ice cream that relies on the old age favourite combo of cream and condensed milk to create a scoopable, creamy texture that doesn't become icy in the freezer.
Servings: 1.5 litre tub
Ingredients
- 395 g condensed milk approx one can
- 115 g tahini hulled
- 600 ml thickened cream also called double or heavy cream
- pinch flakey sea salt
- 1 tsp vanilla bean paste
Instructions
- First combine the condensed milk and tahini. Use a spatula to mix until completely homogenous - set aside.
- Next in the bowl of a stand mixer, combine the thickened cream, a good pinch of salt and vanilla bean paste, and whisk on low-medium until you have reached medium peaks (around 2-3 minutes).
- Pour 3/4 of the tahini mixture into the whipped cream base and gently fold in with a spatula until completely combined.
- Pour half of the ice cream mixture into your chosen container, then cover with the remaining tahini cream.
- Swirl this in with a chopstick or skewer, then add the remaining ice cream mixture. Swirl it all through again.
- Cover with a piece of parchment paper - pressing it down into the top of the ice cream - then close the container and freeze for a minimum of 8 hours.
- Bring to room temperature for 20-30 minutes before scooping and serving.
You can also do this with an electric hand whisk, or by hand.
