I first had tahini ice cream in New York, but it was dark and quite savoury and salty. I prefer this. It’s gently peanutty and tastes more Asian than Middle Eastern. Fresh ginger would work instead of cardamom – just add several slices of ginger root.
Prep time: 15 minutes, plus 30 minutes infusing time, and churning time according to ice cream machine’s instructions | Cooking time: 10 minutes
- 500ml milk
- 400ml double cream
- crushed seeds from 8 cardamom pods
- 3 broad strips of lime zest, plus juice of 2 limes
- 125g tahini
- 75g honey
- 75g light-brown soft sugar, or as needed
- 2 yolks from large eggs
- toasted white sesame seeds, and black seeds to serve
For the mangos:
- 3 mangos, peeled
- 6 tsp maple syrup
- halved limes, to serve
- Heat the milk and cream with the cardamom seeds and the lime zest until just under boiling. Take off the heat and leave to infuse for 30 minutes or so, then remove the zest.
- Put the tahini, honey and sugar into a pan and gently heat for about 4 minutes, stirring most of the time. Slowly add the milk and cream mixture, bit by bit, whisking all the time, until everything is incorporated.
- Put the egg yolks into a bowl and mix in a ladleful of the milk and cream. Add this back to the cream.
- Heat gently, stirring all the time, and continue to stir on a low heat until the mixture thickens enough to coat the back of a spoon (do not boil). Immediately tip this into a bowl set in a sink of iced water.
- Stir from time to time while this is cooling. Add the lime juice and taste to see if you want to make any adjustments. Freezing mutes flavours, remember.
- Churn in an ice-cream machine according to the manufacturer’s instructions. Scrape into a container, cover and put in the freezer.
- Cut the cheeks off the mangos (the bits on each side of the stone). Brush with maple syrup and cook in a hot griddle pan until nicely charred and tender, but not mushy. Griddle the lime halves if you like
- Serve each person with a mango cheek and halves of lime to squeeze on the mango and ice cream. Sprinkle over the sesame seeds.