Date Syrup and Tahini Ice Cream with homemade date syrup (silan) and homemade raw tahini

👨‍🍳 Method

For the homemade date syrup (silan) ✓ Homemade · or skip – back to store-bought

1. 1
   Put the dates and water in a pot and bring to a boil.

   StovePot
2. 2
   Cook over low heat 5 minutes and mash the dates with a wooden spoon.

   Stove
3. 3
   Line a sieve with thin cloth and set it over a bowl. Pour in the mixture, press the dates with a spoon, gather the edges of the cloth and squeeze well.

   ColanderCheeseclothBowl
4. 4
   Return the liquid to the pot and reduce over low heat about half an hour, until to a thick syrup.

   StovePot
5. 5
   Let the date syrup cool.

   Jar

For the Ice Cream

1. 6
   Heat the milk and cream in a pot over medium heat, until just below a boil.

   StoveSmall saucepan
2. 7
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 8
   Taste and adjust the seasoning.
4. 9
   In a bowl, beat the egg yolks, date syrup, tahini and salt until smooth.

   Bowl
5. 10
   Pour the hot milk in a thin stream, about a third of it first, into the mixture of egg yolks, whisking constantly.

   Whisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
6. 11
   Return everything to the pot and cook over low heat, stirring constantly, until the custard thickens and coats the back of the spoon. Don't let it boil.

   StoveSmall saucepanWooden spoon

   💡Take it off the heat the moment the custard coats the back of the spoon (a line drawn with your finger stays sharp): a few more minutes on the heat and the yolks curdle into lumps. Straining removes whatever curdled anyway.
7. 12
   Strain, add the vanilla and chill completely in the fridge.

   Fine sieveRefrigerator
8. 13
   Churn the mixture in an ice cream maker according to the manufacturer's instructions, and transfer to the freezer.

   Ice cream makerFreezer

   💡A completely cold mixture freezes faster in the machine, with small ice crystals, and the ice cream comes out smooth.
9. 14
   Take the ice cream out of the freezer 15 minutes before serving, so it softens a little.
10. 15
    Sprinkle the sesame seeds on top and serve.