Miya's Kitchen: Banana Cake and Tahini Ice Cream Notes

By Miya Kusumoto / Photography By Miya Kusumoto | November 02, 2017
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tahini ice cream
Try using tahini for a nutty ice cream flavor.

That jar of tahini that is gathering dust on the top shelf of your refrigerator? Yeah, get that out. It’s time for a tahini dessert mashup that will have you thinking that you have died and gone to dessert heaven. Tahini always makes me a little nervous because I haven’t had much practice cooking with it and I don’t yet know its flavor idiosyncrasies. All I know is that it reminds me of the earthier hippie older cousin of peanut butter – and I love peanut butter.

Following Thomas Keller’s formula for homemade ice cream that has helped me create strawberry, white chocolate and caramel ice cream relatively successfully, I decided to give Tahini Ice Cream a try. The result was an earthy yet balanced ice cream that paired with this yummy banana cake and a little honeycomb for an added sweetness. It was good enough to pass for dessert and dare I say... breakfast? You decide.


Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/miyas-kitchen-banana-cake-and-tahini-ice-cream-notes
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