# Components:
→ 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
# Directions:
01 - In a medium saucepan, combine heavy cream and milk. Heat over medium heat until steaming but not boiling.
02 - In a bowl, whisk egg yolks and sugar until pale and thick. Gradually pour the hot milk mixture into the yolks, whisking constantly to temper.
03 - Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, approximately 170 to 175 degrees Fahrenheit.
04 - Remove from heat. Whisk in tahini, vanilla extract, and 1/4 teaspoon sea salt until smooth.
05 - 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.
06 - In a small saucepan, combine chopped dates, water, and lemon juice. Cook over low heat, stirring, until the dates are soft and jammy, approximately 5 minutes. Let cool.
07 - Churn the chilled custard in an ice cream maker according to manufacturer's instructions.
08 - In the last minute of churning, swirl in half of the cooled date mixture.
09 - Transfer the ice cream to a freezer-safe container. Dollop the remaining date mixture on top and swirl with a knife. Freeze until firm, at least 4 hours.
10 - Scoop into bowls, sprinkle with flaky sea salt, and serve.
