I started to wonder about making a tahini ice cream and thought that, because there is no flour in the recipe, I could adapt the tahini blondies that I make into an ice cream. Surprisingly enough it worked.
Keto Tahini and Maple Blondies Ice Cream
125ml/1/2 cup Sugar free Maple Syrup, I use
60ml/1/4 cup sugar free syrup, this can be adjusted to taste.
250ml/1 cup Tahini
1 1/2 tsp Vanilla Extract
250ml/1 cup heavy cream
500ml/2 cups milk of your choice
1/2 tsp salt
100g/1/2 cup Unsweetened Chocolate Chips
Whisk egg until light and fluffy, whisk in the maple syrup until well combined.
Add Tahini (remember to stir in the jar first so oil is mixed in), vanilla, salt and whisk well,
Heat the milk in a pot, but do not boil.
Take out some of the hot milk and beat it into the egg mixture. Then gradually add the rest, If you add in too much it will scramble your eggs. Take your time.
Place the bowl over a water bath or double boiler and Continue to heat, sitrring constantly, until the mixture is thick enough to coat the back of a spoon. (Or 160°F.)
Remove from heat and Immediately stir in the cold cream to stop the cooking.
Allow to cool for
Add to your ice cream maker and churn according to manufacturer’s instructions.
Stir in chocolate chips or sprinkle or grate on top when you serve
Either serve immediately or store in your freezer.
If frozen allow to stand outside freezer for 15-20 minutes.