Ingredients
- 3/4 cup Haddar Baracke Tahini
- 1 (14-ounce) can sweetened condensed milk
- 1 and 1/2 tablespoons Galilee's Delicacy Silan (date honey), or maple syrup
- 1 teaspoon Gefen Vanilla Extract
- 1 cup pecans, chopped
- 1 cup (250 milliliters) heavy whipping cream
Prepare the Ice Cream
In a large mixing bowl mix together the Haddar Tahini, sweetened condensed milk, silan and vanilla until all combined. Stir in the chopped pecans. Set aside.
Beat the heavy whipping cream in a stand mixer until soft peaks form to create whipped cream. Using a spatula, gently fold the whipped cream into the tahini mixture.
When combined, pour mixture into a loaf pan and cover tightly with plastic cling wrap. (Pro tip: The plastic wrap should be directly touching the ice cream mixture to prevent freezer burn.)
Freeze overnight.
Serve with extra pecans or chocolate chips in ice cream cones or cups.