The inspiration for this fabulous Salted Fudge and Tahini Ice Cream recipe comes from a recipe I spotted on The Food Fox. Ilse published a recipe for a no churn, soft scoop white fudge ice cream that looked so good and was super easy to make.
I used the same method as Ilse’s but amped up the flavour by adding some salt to the sweet and rich fudge. I am still on the tahini bandwagon (and suspect I will remain for a while) so the ice cream got a good few tablespoons of tahini. Oh, and a handful of my favourite African bean to bar chocolate, Afrikoa, that I roughly chopped and stirred in before freezing the ice cream.
The Salted Fudge and Tahini Ice Cream is rich but so good. I can easily eat a litre of ice cream all by myself with no problem but with this version, you have a spoonful or two and you’re pretty much satisfied. It freezes like a charm to a smooth ice cream that you will never guess has not been churned.
As mentioned, the recipe is super easy and all you need before any other flavourings is some store-bought custard and a tin of condensed milk. Pop the condensed milk in the microwave and cook down at intervals to a thick fudge. Whip the custard and fudge to a smooth consistency, add your flavourings and pop it in the freezer until ready to scoop and eat.
You can omit the tahini but it adds a nutty, slightly bitter layer of flavour. And so does the bitter dark chocolate pieces. You need a bit of savoury and bitter to stand up to all the sweetness of the fudge and custard. Go on, add your own flavours, it will be delicious!
- 1 385g tin condensed milk
- 500ml vanilla shop bought custard, chilled overnight
- 100ml tahini
- 1 tbsp sea salt flakes
- 80g dark chocolate buttons, roughly chopped
- Place the condensed milk in a large microwaveable container, at least 1 liter capacity
- Cook the condensed milk uncovered for 2 minutes, then stir well
- Continue cooking it at 30 second intervals, stirring in between and watching in closely so that it doesn’t boil over the sides
- When the condensed milk is reduced by about a third, starts going a sandy colour and looks like it wants to split, remove from the microwave, stir vigorously until smooth, then leave to cool completely.
- (The cooking process takes about 10-15 minutes depending on your microwave)
- Cool the condensed milk for at least an hour.
- Place the cooled condensed milk and chilled custard in a blender or food processor and blend/process until the fudgy condensed milk and custard is just mixed
- Transfer to a mixing bowl and whisk with an electric hand whisk (or stand mixer with whisk attachment) until about doubled in volume and smooth
- Add the tahini and salt and give it a good mix
- Taste and add more tahini or salt to taste
- Mix in the chocolate chips and pour into a freezable container
- Cover and freeze for at least 3 hours or overnight for a harder consistency
- Adpated from The Food Fox
A few more of my favourite recipes with tahini