Tahini Ice Cream

 

For the tahini lover I introduce tahini ice cream. Sounds weird? Wait until you taste it. This is a creamy and spicy ice cream that is very easy to make. It does not require an ice cream machine wich can be considered a big plus for us normal people. The condensed milk helps the ice cream to set and get a nice creamy texture. 

Tahini Ice Cream

1 can of sweetened condensed milk

500 ml heavy cream

3-4 tbs of raw tahini

zest from 2 lemons

juice from 1/2 lemon

A dash of cinnemon

1. Beat the cream until soft peaks form. Fold in the condensed milk and the tahini.
2. Add the lemon zest and the juice and keep folding it in, be gentle. 

2. Put the batter in a box or in individual serving cups. Dust the cinnamon on top and put in the freezer. I recommend to leave it over night. 

Serve it with berries or fresh fruit!

Enjoy!

 © 2012 Jill Schweber and Channa Waje, all rights reserved

Pecan Pie a la Shusha

"This pie I always for some reason bake with my younger brother, who loves it. When I bake I always like to have people around. I think baking is something you should do together."

By: Shusha Biton

Pecan Pie

Crust
100 g of butter, melted and warm
3/4 cup powder of powdered sugar
1 egg
2 cups of flour

Filling
1 cup maple syrup
1/2 cup of dark brown sugar
100 g of butter
1/4 cup sugar
3 eggs
1 ½ cups chopped pecans
1 ½ cups whole pecans
1 tablespoon heavy cream

1. Prepare the crust. Mix melted butter and powdered sugar. Beat in the eggs. Add flour and mix just until the dough is smooth and combined. 
2. With your hands, work the dough in to a template (with loose bottom). Flatten out the edges of the crust with a knife. Pick with a fork and freeze until assembly.
3. Prepare filling. Preheat oven to 180 degrees.
4. Heat maple syrup, brown sugar and butter and stir until the sugar and butter is completely melted. Cool slightly. Important!!! Divide the mixture evenly in to 2 bowls - one bowl, add sugar and eggs and whisk immediately (hot mixture so it is important to work quickly). Stir in chopped pecans. Pour in to the pastry crust and bake immediately for 30 minutes, until filling stabilizes the margins but still soft in the center.
5. Arrange whole pecans with your hands on the baked pie (Be careful, it's hot). Mix all the contents of the second bowl with heavy cream and pour over gently (heat slightly if the sauce is not liquid).
6. Return to the oven to finish baking for  another 10 minutes.
7. Remove from oven, let cool (preferably extract the pie from the pan while still warm) and refrigerate for two hours to make it stable.

Serve:
Slice and serve cold or slightly warm, with ice cream or whipped cream.

Enjoy!

Vanilla Ice Cream with Tahini and Granola

Tahini is not only used for food and cooking, it’s also a very popular ingredient in desserts and sweets in Israel. We will return a lot to this subject on the blog as, it’s very possible that we are a bit obsessed with tahini (and sweets). We are starting the tahini and sweets series with a very simple and tasty tahini ice cream. This is a dessert you’ll make in a flash, without a lot of preparation. This dessert is perfect when friends are coming over and you don’t want to invest too much time but still want everyone to LOVE it. 

 
Ingredients  (4 servings)
Vanilla ice-cream (good quality)
1 cup granola 
1/4 cup pumpkin seeds 
1/4 cup raisins (if not in the granola)
8-9 dates, sliced into small pieces

Tahini 
1 cup raw tahini
1 cup water
1 lemon

1. Mix the granola with the pumpkinseeds, raisins and dates. 

2. Mix all the ingredients for the tahini. 

3. Place ice-cream in a serving dish and pour the tahini on top of it (use a lot), and then add the granola.

Enjoy!