. Actually calling it a possession would be wrong as its a loan. Ana clearly mentioned that when I grabbed this book off her table. In fact it was just returned to her that day so it never made it to her home.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.
Tahini Ice-cream
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
To serve
crumpled or strands of Israeli halva
Enjoy!
Leave a Reply