This exquisite dark chocolate and tahini ice cream offers a rich, distinctive, and luscious flavor profile. The wholesome, nutty taste of toasted sesame tahini beautifully balances the bitter intensity of dark chocolate, while the creamy base ensures a truly indulgent experience. A small portion of this decadent treat goes a long way!

Recipe by David Leite

• 1 1/4 cups (300ml) heavy cream
• 2 1/4 cups (540ml) whole milk
• 1 vanilla bean, split lengthwise and seeds scraped
• 6 large egg yolks
• 3/4 cup (150g) golden or white superfine sugar (or granulated sugar, finely ground in a food processor for a smoother texture)
• 7 ounces (200g) dark chocolate (at least 70% cocoa solids), finely chopped
• 1/2 cup (120ml) tahini paste, well-stirred before measuring
• 1/4 teaspoon fine sea salt

1. In a large, heavy-bottomed saucepan, combine the heavy cream and whole milk. Carefully split the vanilla bean lengthwise with a sharp knife and scrape out the fragrant, tiny seeds into the pan. Add both the seeds and the empty vanilla bean pod to the saucepan, which will infuse maximum vanilla flavor.

2. Gently heat the cream and milk mixture over medium-low heat, stirring occasionally to prevent scorching. Continue heating until the mixture just begins to simmer around the edges but is not actively boiling. Once simmering, remove the vanilla pod from the mixture and discard it.

3. While the milk mixture heats, prepare the egg yolks. In a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, beat the egg yolks with the superfine sugar until the mixture becomes pale in color, thick, and ribbons form when the whisk is lifted. This process incorporates air and creates a light, fluffy base for the custard.

4. To temper the egg yolks, carefully pour about half of the warm milk mixture into the beaten yolks, whisking constantly and vigorously to gradually raise the temperature of the eggs and prevent them from scrambling. Once combined, pour the egg mixture back into the remaining hot cream in the saucepan. Continue to stir continuously with a wooden spoon over very low heat. Cook until the custard thickens enough to generously coat the back of the spoon, indicating it has reached the proper consistency. This typically takes 5-7 minutes. Be extremely careful not to let the custard boil, as this will curdle the eggs. Remove from heat immediately and let the custard cool slightly.

5. Prepare a double boiler for melting the chocolate. Break the dark chocolate into small, uniform pieces and place them in a heatproof bowl. Set this bowl over a saucepan containing about an inch of barely simmering water, ensuring the bottom of the bowl does not touch the water. The gentle steam will provide indirect heat, allowing the chocolate to melt evenly without burning.

6. Stir the chocolate occasionally as it melts until it is completely smooth and glossy, usually taking 3 to 6 minutes. Once melted, carefully remove the bowl from the heat and away from the steam. Add the well-stirred tahini paste and fine sea salt to the melted chocolate and stir thoroughly until fully combined and smooth, creating a homogeneous paste.

7. Allow the chocolate and tahini mixture to cool to room temperature, which should take approximately 10 to 15 minutes. Once cooled, add this aromatic mixture to the milk and cream custard base. Beat well with a whisk or hand mixer until the entire ice cream mixture is an even, uniform color and completely smooth, with no streaks of chocolate or tahini visible.

8. Cover the custard mixture tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill it thoroughly in the refrigerator for at least 2 hours, or preferably overnight (8 hours). Proper chilling is absolutely crucial for optimal texture, flavor development, and for the mixture to churn correctly, preventing large ice crystals.

9. Pour the thoroughly chilled mixture into a loaf pan or an 8-by-8-inch (20-by-20-cm) deep baking dish. Ensure the container is freezer-safe. Cover the dish tightly with plastic wrap or a lid and place it in the freezer to begin the freezing process.

10. If you don’t have an ice cream maker, you will need to manually churn the ice cream. Every 30 minutes, remove the pan from the freezer and vigorously beat the partially frozen mixture with a fork to break up any developing ice crystals. Repeat this crucial step approximately 6 times over a period of about 3 hours. This manual churning helps create a remarkably smooth, creamy texture. After the final vigorous beating, return the ice cream to the freezer to freeze completely until firm (at least another 2 hours or more).

    Alternatively, if using an ice cream maker: Pour the thoroughly chilled mixture into your ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Then, transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze completely until firm, which usually takes 2-4 hours.

11. Before serving, remove the ice cream from the freezer and let it sit at room temperature for about 5 to 10 minutes. This brief tempering period allows the ice cream to soften slightly, making it much easier to scoop and enhancing its luxurious, creamy texture.

Understanding Tahini Paste for Optimal Flavor

Tahini is a rich, thickly unctuous, nutty-tasting spread made from meticulously ground sesame seeds mixed with oil, typically a blend of olive and sesame oil. The quality and type of tahini you choose can significantly impact the final flavor and texture of your homemade ice cream.

• Toasted vs. Raw: Most tahini available on the market is made from toasted sesame seeds. This yields a deeper, richer, and more pronounced nutty flavor that beautifully complements the intensity of dark chocolate. Raw tahini, made from untoasted seeds, offers a milder flavor profile. For this particular recipe, the robust flavor of toasted tahini is highly recommended to achieve the desired balance.
• Hulled vs. Unhulled: Tahini made from hulled sesame seeds (where the outer husk has been removed) typically results in a smoother, slightly less bitter paste. Unhulled tahini, which retains the husk, can impart a slightly more bitter note and often has a higher nutritional value. Either variety can work, but ensure the tahini is smooth and well-incorporated.
• Stir Well: Tahini naturally separates over time, with the oil rising to the top. Before measuring, it is crucial to stir the paste thoroughly from the bottom up to reincorporate the oil. This ensures a consistent texture and an even distribution of flavor throughout your ice cream mixture.

Essential Ice Cream Making Tips

• Quality Ingredients Matter: The depth and richness of this ice cream rely heavily on the quality of your dark chocolate and tahini. Invest in high-quality brands for the best possible flavor outcome. A good vanilla bean also makes a noticeable difference.
• Patience with Chilling: The extensive chill time (at least 2 hours, ideally overnight) for the custard base is absolutely crucial. It allows the flavors to meld and deepen, and ensures the mixture becomes thoroughly cold. This coldness is essential for proper churning (whether manual or with an ice cream machine) and effectively preventing the formation of large, icy crystals, resulting in a smoother, creamier final product.
• Temper Eggs Gently: When incorporating the hot milk mixture into the egg yolks, always do so slowly and whisk constantly. This process, known as tempering, gradually raises the temperature of the egg yolks, preventing them from scrambling and ensuring a silky-smooth, lump-free custard base.
• Manual Churning Technique: If you are making this ice cream without an ice cream maker, the manual freezing and beating process is vital for achieving a creamy texture. Do not skip or rush these steps! Vigorously beating the mixture every 30 minutes breaks up ice crystals as they form, leading to a much smoother and more pleasant mouthfeel.

Adapted From

This exquisite recipe is skillfully adapted from the acclaimed cookbook, Middle Eastern Sweets. Explore more delightful and authentic treats from the rich culinary traditions of the Middle East by acquiring a copy.

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Serving: 1 serving | Calories: 656 kcal | Carbohydrates: 50 g | Protein: 12 g | Fat: 47 g | Saturated Fat: 22 g | Monounsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 248 mg | Sodium: 169 mg | Fiber: 5 g | Sugar: 37 g