Sesame ice cream

Ingredients for 8 servings:

• 6 egg yolks
• 120 g sugar
• 200 ml sweet cream
• 400 ml milk
• 80 g muscovado sugar
• 300 g tahini
• possibly rum

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 30 minutes

an ice cream specialty from Israel

Whisk the egg yolks with the granulated sugar until frothy. Meanwhile, heat the milk and cream with the muscovado sugar until just below boiling point. Slowly whisk the hot milk into the yolk foam. Heat the mixture in a double boiler to 80°C (176°F), stirring continuously, until it begins to thicken (keyword: “pull it into a rose”). Stir in the tahini paste. If it’s a bit lumpy, puree the paste with a hand blender. If you like, you can flavor the mixture with a dash of rum. Stir the mixture in ice water until cold, then chill in an ice cream maker and let it harden in the freezer. Refrigerate the sesame ice cream for 30 minutes before serving.