Yield: about 1 quart
Servings: 8 to 10
Slightly bitter tahini adds contrast to sweet vanilla ice cream, and the toasted sesame seeds make a flavorful garnish. The custard-free ice cream base needs no churning before going into the freezer, so it’s super easy and quick.
Put a 9×5-inch loaf pan in the freezer.
In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream and tahini and pulse, then process until stiff peaks form, about 30 seconds.
Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.
Transfer ice cream to the prepared pan, stir in the chocolate, and smooth the top. Scatter more chocolate and the sesame seeds over the the top. Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.
The ice cream will keep in the freezer for a week tightly covered in plastic wrap.
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