Matcha and tahini gelato with sesame brittle and caramel drizzle

For the matcha and tahini gelato, add the milk, 100g of the sugar and tahini to a saucepan. Over a gentle heat, bring up to 76°C

In a separate bowl, whisk together the yolks with the remaining sugar

Temper the egg mixture with the hot milk by slowly adding small dashes of the milk to the eggs while whisking. Pour the tempered eggs back into the milk mixture and whisk to combine

Mix together the matcha powder with the cream then add to the milk mixture

Over a gentle heat, bring the ice cream base up to 85°C

Chill the ice cream base in the fridge for a few hours until cold

Once chilled, pour the base into your ice cream machine and churn. If you have the option, use the ‘gelato’ setting which will churn the base at a slower rate and incorporate less air than the setting for standard ice cream

Meanwhile, prepare the sesame brittle. Warm the sugar and water together in a high-sided pot over a medium heat, swirling or stirring until the sugar has dissolved. Avoid stirring once the sugar has dissolved

Keep cooking and swirling the syrup until it reaches 150°C, at which point it should have formed a golden caramel

Add in the sesame seeds and salt, stir well, then pour the mix over a silicone mat on a metal baking tray. Set aside to harden

For the caramel drizzle, just as before, cook down the sugar and water in a high-sided pot over a medium heat until it reaches 150°C and forms a golden caramel. Once again, swirl the saucepan occasionally as needed, but avoid stirring once the sugar has dissolved

Once the caramel has formed, carefully whisk in the diced butter. The caramel might splutter and bubble up, so just add a small piece at a time

Remove the saucepan from the heat, then slowly add in the cream as you whisk, making sure you do not stop whisking until the cream has been absorbed into the caramel. As before, the caramel could bubble up or spit, so add the cream a small amount at a time and whisk constantly as you go

Whisk in the vanilla extract along with a pinch of salt, then set aside to cool. Once cool, transfer into a clean bowl or jar until needed

To serve, scoop some ice cream into each bowl. Garnish with some broken up pieces of sesame brittle, and a drizzle of caramel. Grate over some white chocolate and finish with a touch of flaky sea salt