Roasted Walnut and Tahini Ice Cream

‘This ice cream is truly something else. I find myself eating it before it’s fully set. It really is at its peak when it just comes out of the ice-cream maker – set, but still soft and gooey enough to eat spoon after spoon.’

Hands-on time 25min, plus cooling, churning and (optional) freezing and standing. Cooking time about 25min. Serves 4-6

• 150g walnuts

• 300ml milk

• 300ml double cream

• 4tbsp tahini

• 100g caster sugar

• 3 large egg yolks

1 Preheat oven to 200°C (180°C fan) mark 6. Spread walnuts on a baking tray and toast in the oven for 10-12min. Set aside to cool. Pulse the cooled walnuts briefly in a food processor (or roughly chop). Set aside.

2 Meanwhile, heat the milk and cream in a pan over low heat until warm, then mix in the tahini to dissolve.

Add ½ the sugar and stir until dissolved; cool.

3 Put the egg yolks and remaining sugar into a mixing bowl and beat with a handheld electric whisk until pale and thickened. With the motor running, slowly pour in the cooled cream mixture. Pour mixture back into the pan and heat gently over low heat until it almost comes to the boil, then remove from heat. The custard should be thick enough to coat the back of a spoon. Cool, stirring occasionally (you can speed this up by pouring it into a glass bowl and putting it on ice or in very cold water).

4 Once custard is completely cool, stir in the chopped walnuts, then pour into an ice-cream maker and churn until set. Serve immediately, or transfer to a freezer-safe container and freeze until solid. If serving from the freezer, leave to stand at room temperature for 20min to soften slightly first.

PER SERVING (if serving 6) 614cals, 11g protein, 54g fat (21g saturates), 21g carbs (20g total sugars), 2g fibre