To make ice cream: Place tahini, cream, milk and ½ cup of the sugar in a medium saucepan and bring to a boil over medium-high heat. Remove from heat and let cool.

In another bowl, whisk the egg yolks with the remaining ¼ cup of sugar until pale yellow and thickened. Whisk the milk mixture into the yolks, slowly first, until the mixture is uniform. Prepare an ice bath and set a bowl in it. Cook this mixture over medium heat, stirring with a wooden spoon, until it is thick and custardy. Once the mixture coats the back of the wooden spoon, strain the mixture into a bowl set in the ice bath. Once cool, cover the mixture and refrigerate for several hours, or preferably overnight. Transfer the mixture to an ice cream maker and churn to the consistency of soft serve. Spread in a pan and freeze until hardened.

To make cake: Preheat oven to 350° and butter a 9-inch loaf pan. In a stand mixer, cream the butter and sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing well between each addition. Mix in the vanilla and sour cream.

In a separate bowl, combine the flour, shredded coconut, baking powder, baking soda and salt. Whisk together. Add the flour mixture to the butter and egg mixture and mix on low speed until combined. Gently fold in the mashed bananas.

Bake for 50 to 60 minutes, until a tester comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool.

To serve: Slice a piece of cake from the loaf, add a scoop of tahini ice cream and a small piece of honeycomb. For added texture, heat sgrill pan and lightly toast the cake prior to adding the ice cream.

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Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!
 

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