Name: Rose Petal Tahini Ice Cream
Yield: 4-6
Ingredients: 2 cups heavy cream; 1 cup whole milk; 2/3 cup sugar, divided; 3 large egg yolks; 1 1/2 teaspoons vanilla extract; 1/3 cup tahini, well-stirred; 2 Tbsp Desert Rose; Chopped halva; Rose petals

I cook with my children on (almost) a daily basis. I believe that's what made my tiny kitchen the most special place on my children's mind. If you're thinking about where to take your mom out for lunch or dinner for Mother's Day this year, why don't you cook a meal with her or make a special dish to surprise her?

My mother passed away before I turned one because of cancer. Fortunately, I have many female friends, who are like sisters or mother figures in my life. Susan is my Godmother in the States. She is wise, kind, generous, energetic and full of curiosity. She is always there for me when I need advice. I could go on all day, but I would never finish listing how wonderful she is or how grateful I am to have her in my life. I got the inspiration to make this dessert from her.

I made my ice cream base with tahini and dessert rose (spice blend of halva, sesame, rose petals). When the ice cream was ready, I folded in halva and dried rose petals. Susan absolutely loved it. Bon appetit. I hope you will love it too!

Rose Petal Tahini Ice Cream

Melissa Lee of Cooking Beautifullee

Servings/Yield

4-6

Ingredients

2 cups heavy cream
1 cup whole milk
2/3 cup sugar, divided
3 large egg yolks
1 1/2 teaspoons vanilla extract
1/3 cup tahini, well-stirred
2 Tbsp Desert Rose
Chopped halva
Rose petals

Directions

Combine heavy cream, whole milk, and 1/3 cup sugar in a medium, heavy saucepan. Bring to a simmer over medium heat (do not boil), stirring frequently.
Combine remaining 1/3 cup sugar and yolks in a medium bowl, stirring with a whisk. Gradually whisk about one-fourth of the milk mixture into the yolk mixture to temper it; then slowly whisk in the remaining milk mixture.
Return milk mixture to pan; cook over medium-low heat for 2 minutes, stirring constantly, until mixture slightly thickens. Remove from heat; whisk in Desert Rose spice blend and vanilla. Add tahini; whisk until well blended. Strain mixture through a sieve into a bowl; place bowl in a large bowl filled with ice water. Let stand 15 minutes or until cool, stirring occasionally.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. When the ice cream is ready, fold in chopped halva and rose petals. Serve right away (for a soft-serve texture), or spoon into a container, and place in freezer for 1 to 2 hours (for a firmer texture).