Tahini Semifreddo

This weekend, Adam and I went to Zahav, and Adam was obsessed with the tahina semifreddo, which was like the smoothest gelato you’ve ever had, or like the ice cream version of Halvah.  So here I’m trying to recreate it.  Paleo-style.

*  4 egg yolks
*  1.5 large bananas
*  Pinch salt
*  1 c coconut cream
*  1/4 tsp cardamom
*  1/2 tsp vanilla extract
*  1/2 c tahini
*  Zest from 1 lemon, or 1 orange

1) Mix together the bananas, yolks, and salt until smooth

2) Blend in the rest of the ingredients.  I used a hand blender to make sure my final result was smooth

3) Freeze overnight

Note: You can’t use agave.  I mean, you can.  I tried.  But it doesn’t freeze.  Agave has a low freezing point, so you’ll be stuck with tahini semisouppo instead of semifreddo.  Use the banana.  Trust me.


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