Tahini Ice Cream with Honey Caramel

• Refrigerated

  • 2 Egg yolks, large

• Condiments

  • 1 1/4 cup Honey
  • 1/2 cup Tahini, well mixed

• Baking & Spices

  • 1/8 tsp Salt
  • 1 1/2 tsp Vanilla, pure

• Dairy

  • 1 tbsp Butter, unsalted
  • 2 1/4 cups Heavy cream
  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

Found on butterlustblog.com

Ingredients

• 1/2 cup tahini, well mixed
• 1/2 cup honey
• 2 cups heavy cream
• 1 cup whole milk
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 tablespoon bourbon (optional)
• 3/4 cup honey
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions

• In a medium saucepan, combine the honey and tahini over medium heat. Cook until just bubbling, about 5 minutes, then whisk in the cream and milk and bring to a simmer.
• While waiting for the ice cream base to heat up, lightly beat the egg yolks in a separate bowl. When the cream mixture has come to a simmer, reduce the heat and temper the egg yolks by slowly adding about 1/2 cup of hot cream to the yolks while whisking constantly. Pour the egg and cream mixture back into the saucepan and heat, stirring constantly, until the mixture has thickened slightly and coats the back of a wooden spoon.
• Transfer the ice cream base to a separate bowl and place in an ice water bath to stop the cooking process. Once the mixture has cooled slightly, place in the fridge for at least 4 hours to chill thoroughly.
• When ready to churn, stir in the vanilla and bourbon then transfer the chilled mixture to your ice cream maker and freeze according to manufacturers instructions. Transfer to an airtight container and chill for at least 2 hours before serving.
• Combine the honey and cream in a heavy-bottomed saucepan over medium-high heat. Cook, stirring frequently, until the mixture reaches 238F on a candy thermometer.
• Remove from heat and stir in the butter, vanilla and salt. Let cool.
• When the caramel cools to room temperature it may become too thick to pour and you may need to reheat before serving. To do this, microwave the caramel in 10 second intervals, stirring between each, until it reaches drizzling consistency. To serve, pour/drizzle over tahini ice cream and eat immediately.