My pre 9-5 panic made me avoid blogging (that, and a bit of
laziness). So I’ve got oodles of admiration for the women whose blogs I read
(and have grown friendships with), the ones who have impressive careers and
beautiful blogs as well as recipes that make you wish you could live forever
just so you can carry on eating (cringe, but so true).
My family were the route cause of these tahini ice cream “half”
sandwiches. Being away from blogging has meant extra time to dip flatbreads in
mixtures of mulberry molasses and tahini, and then finally giving up and
placing the jars on the table for potential (frequently occurring) top ups.
The sweet pungency of Mulberry is softened with tahini
paste, as its stirred, the whole thing comes together as a fruity, nutty, runny
sauce called Pekmez. Just as the ripples in Halva are made with mulberry
molasses, so too is the topping for these tahini ice creams – it’s a good way
to keep the flavours distinct, and it’s good for eliminating one or the other,
if the sight/sound of one freaks you out a bit.
No Churn Tahini Ice Cream with Mulberry Molasses
Ingredients
For the ice cream
For the ice cream
- 300ml double cream
- 200ml condensed milk
- 50ml tahini (sesame paste)
- Pinch of sea salt
- 4 graham crackers, split in half plus crumbs for sprinkling or 8 digestive biscuits
- Mulberry mollasses
Makes 8 ice cream scoops worth
Method
Method
- Using a balloon whisk or freestanding mixer with the whisk attachment, whisk everything together until really thick. Pour in a deep, freezer-safe dish, cover with cling film and leave to set in the freezer overnight. Scoop onto half a cracker or digestive, drizzle with molasses and crushed crackers and serve immediately.
Other stuff that’s been going on:
The boyfriend and me made artisan chocolate in the middle of a huge shopping mall in London, namely Stratford Westfields. A pastry chef who trained at The Ritz showed us the ways with chocolate aaaaand it was free (!). The best part was finally getting to grips with chocolate moulds, it turns out that the secret to a non hole-y homemade chocolate is to finger the outer rim with a gloved finger until its completely coated. Also, learning how to simply temper chocolate without dirtying up large surface areas by simply adding cooled chocolate to melted chocolate.
Two Red Bowls made the courgette cake of all courgette cakes. Its fluffy instead of soggy, and totally puts mine to shame. Cynthia, I’m making your courgette cake from now on.
Love Em xx
Absolutely gorgeous! What a fantastic recipe. Now I want to know where you found graham crackers...
ReplyDeleteThanks Lucy! These ones are from my trip to America, BUT, tesco sells them for £5! X
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ReplyDeleteThank you very much for such a lovely and informative post.
It is really interesting, I hope everybody lick this Post.
ReplyDeleteWhen I think of Tahini I think of hummus ! The photographs look absolutely stunning though.
ReplyDeleteWelcome back to blogging :) You have been missed! L x
Aww, thanks Lynsey!
DeleteThink of these as a sweet hummus without the garlic x
love this!! we love tahini
ReplyDeleteWelcome back, Emine!!! You've been so missed! <3 And what a great return recipe -- oh my goodness, tahini in ice cream sounds so incredible. I bet it's so deliciously creamy, and I love the sauce to counterbalance. Beautiful, Em!
ReplyDeletei am completely obsessed with all things tahini and this is no exception! i will seriously put tahini in everything. there are so many wins in this ice cream. so many. YAYY!!!!
ReplyDeleteThanks Molly!! I love that you can make tahini sweet and savoury! You deffo need to try it with mollases it will chaaaange ya life
Deletegood post. congratulations:)
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