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No-Churn Earl Grey & Tahini Ice Cream by Dear Safia
As the weather offers a glimmer of hope that spring is finally on the way, this 'No-Churn Earl Grey & Tahini Ice Cream' couldn't have come at a better time. Thanks to our friend - baker, food writer, photographer and founder of Another Pantry, Safia Shakarch, our Earl Grey tea has never tasted so good!
A note from Dear Safia....
With a few extra days off over the long Easter weekend, you might well find yourself in the kitchen with some spare time to make a little something sweet. Maybe you’re just after a pick-me-up to enjoy on the sofa in front of a good movie, or you’ve got family or friends coming over and are stuck for what to make for dessert. This no-churn Earl Grey & Tahini Ice Cream is probably one of my favourite recipes recently and it’s such a good one to have up your sleeve. It tastes so perfectly of both flavours, with the fragrant sweetness of the Earl Grey tea leaves almost being amplified by the deep, nutty, savoury tahini. Serve it alone in big scoops or alongside a warm slice of cake... or don’t share it with anyone and keep a stash for yourself in the freezer!
What you'll need
600ml double cream
5 tsp Good & Proper Loose Leaf Earl Grey Tea
100g good quality tahini
100g golden caster sugar
1 large free-range egg
Pinch of flaky sea salt
Method
1. In a small saucepan, gently heat the double cream with the earl grey tea leaves, stirring occasionally to ensure the bottom of the pan doesn’t catch. Bring to a simmer and when it just begins to steam, remove from the heat immediately – you don’t want to let it boil. Set aside to cool and infuse for 1 hour, or even longer if you have time.
2. Once cool, strain the cream into a heatproof bowl and discard the tea leaves. Add in the sugar, tahini, egg and a good pinch of flaky sea salt. Set the bowl over a small saucepan with about one inch of water in it simmering over a gentle heat and whisk constantly until light, pale and fluffy.
3. Pour the mixture into a loaf tin or similar sized container and allow to cool to room temperature before transferring to the freezer for at least 4 hours, or ideally overnight.
4. Remove the tin from the freezer a few minutes before you want to serve to allow it to soften up. Scoop up and serve in bowls, or on a cone if you like.
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