# What You'll Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/2 cup tahini, well stirred
05 - 4 large egg yolks
06 - 1 teaspoon pure vanilla extract
07 - 1/4 teaspoon fine sea salt
→ Date Topping
08 - 1 cup Medjool dates, pitted and chopped
09 - 2 tablespoons water
10 - 1/2 teaspoon lemon juice
→ Garnish
11 - Flaky sea salt for sprinkling
# Method:
01 - Combine heavy cream and whole milk in a medium saucepan. Heat over medium heat until steaming but not boiling.
02 - Whisk egg yolks and granulated sugar in a bowl until pale and thick, approximately 2 minutes.
03 - Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs and prevent scrambling.
04 - Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, reaching 170-175°F.
05 - Remove from heat and whisk in tahini, vanilla extract, and 1/4 teaspoon sea salt until smooth and fully incorporated.
06 - Strain the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 2 hours.
07 - Combine chopped dates, water, and lemon juice in a small saucepan. Cook over low heat, stirring occasionally, until the dates become soft and jammy, approximately 5 minutes. Allow to cool completely.
08 - Process the chilled custard in an ice cream maker according to manufacturer's instructions.
09 - During the final minute of churning, swirl half of the cooled date mixture into the ice cream base.
10 - Transfer the ice cream to a freezer-safe container. Dollop the remaining date mixture on top and create swirls using a knife. Freeze until firm, at least 4 hours.
11 - Scoop ice cream into serving bowls and sprinkle with flaky sea salt before serving.
