Greek Tahini Honey Ice Cream Recipes

ALMOND AND STRAWBERRY TAHINI ICE CREAM

Steps:

• Freeze the base of your ice cream maker for at least 12 hours.
• Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
• As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
• Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

CINNAMON HONEY ICE CREAM

Steps:

• Heat milk in a two-quart saucepan over medium heat, but do not boil; stir in cinnamon, honey and salt.
• Pour about 1/2 cup hot milk into eggs and beat with a whisk; pour eggs into saucepan with remaining milk mixture.
• Cook and stir over medium-low heat. Stir in cream and vanilla. Refrigerate overnight or until cold. Freeze in ice cream maker according to manufacturer's directions.