NicStan Cooks

I’ve been wanting to do tahini ice cream for a while. I decided it would be best with a chocolate base, with more of a tahini drizzle. And Becky was in town, which means bourbon got involved. Also thought a chocolate freckle would be good to throw in there. I’d call this a first attempt. Next time I think the tahini needs some salt to bring out the flavor contrast a little more. And not quite as much bourbon.

Ingredients

• 1/2 cup sugar
• 1/4 tsp xanthan gum (this is easy to find!)
• 2 Tbsp dry milk
• 1 1/3 whole milk
• 2 Tbsp light corn syrup
• 1/4 cup cocoa powder
• 1 1/3 cup heavy cream
• 2 oz bourbon
• 1/4 cup chocolate chips
• 1 tsp vegetable oil
• Drizzle of tahini

Instructions

1. Combine dry ingredients.
2. Heat corn syrup and milk over stovetop on medium heat.
3. Slowly whisk in dry ingredients, followed by cocoa powder until it no longer has any chunks.
4. Remove from heat and whisk in cream.
5. Whisk in bourbon.
6. Chill in fridge for 6 hours.
7. Pour into ice cream maker and let churn until it has the consistency of soft serve (about 20-25 min).
8. While the ice cream is churning heat chocolate chips and oil over a double boiler.
9. Slowly drizzle liquid chocolate into the ice cream maker and watch it splatter as it hits the cold.
10. Scoop ice cream into container. Layer with tahini drizzle in between ice cream layers. Cover with parchment paper to prevent freezer burn and put in the coldest part of the fridge for 6 hours.