Tahini, date and tangerine ice cream


First published in 2020
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  • 1l whole milk
  • 1l double cream
  • 500g of caster sugar
  • 480g of egg yolk
  • 450g of Medjool dates, pitted
  • 300g of tangerine, juiced and zested
  • tahini, for drizzling
  • date syrup, for drizzling
Combine the milk, cream and tangerine zest in a saucepan and gently heat until steaming. Meanwhile, whisk the sugar and eggs together in a bowl until pale
Pour a little bit of the steaming milk mixture into the eggs and whisk to combine and temper, then pour the entire contents of the bowl back into the saucepan. Heat gently, stirring constantly, until the temperature reaches 83°C. Remove from the heat, cover and leave to cool, then transfer to the fridge to chill completely
While the ice cream base chills, finely chop the dates and place in a pan with the tangerine juice. Place over a medium heat and simmer until reduced to a thick, jam-like consistency. Remove from the heat and chill
Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream starts to solidify and freeze, gradually stream in the date and tangerine jam with the motor running, to create a ripple of jam throughout the ice cream. Store the ice cream in the freezer until ready to serve
When ready to serve, place a large scoop of ice cream in the base of each bowl. Drizzle over approximately 15ml of tahini and 15ml of date syrup, then serve immediately
First published in 2020
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