With ripples of Black Tahini running throughout, this is a striking ice cream. The yoghurt base provides a slightly savoury tang which pairs well with the nutty Tahini flavour and sweetness from the honey, while the pistachios add a nice crunch.
Ice cream churner
800g full fat Greek-style yoghurt
2tbsp clear runny honey
1tsp caster sugar
Pinch of salt
5tbsp Black Tahini
50g shelled pistachio nuts
In a bowl, mix the yoghurt, honey, sugar and salt until everything has been incorporated and the sugar has dissolved. Place in the fridge, along with the Black Tahini for an hour to chill.
Add the yoghurt mix to your ice cream machine and churn until thick, for approximately 40-55 minutes. Use a spatula to scoop into a chilled 1 litre container, filling the container halfway before adding half of the Tahini, then cover with the remaining ice cream and then the remaining Tahini. Use the spatula to move the Tahini around to swirl it through the ice cream. Be careful not to overmix as you can end up with a uniform grey colour, rather than bold streaks. Cover with paper and place in the freezer to harden, for around 6-8 hours or overnight.
To toast the pistachios, heat an oven to 190C/Fan 170C/Gas Mark 5, and when hot, place the pistachios on a baking sheet and roast for 6-8 minutes, or until golden brown and fragrant. Remove from the oven and allow to cool before roughly chopping.
When ready to serve, remove the ice cream 5-10 minutes beforehand to allow it to soften a little. Use an ice cream scoop to shape into balls and divide between bowls, then top with pistachio nuts.