Harris uses a one-quart ice cream maker she picked up at Target a few years ago and it’s still going strong.
A tip from Harris when making the honey caramel sauce: Make sure you have a candy thermometer handy when making the caramel sauce. If the mixture doesn’t reach 238 degrees, it will crystallize and solidify.
Tahini Frozen Yogurt
Yield: 4 cups
3 cups Greek yogurt
1 cup sugar
1 cup tahini
½ tsp. salt
Honey caramel to taste
Preparation
Combine all ingredients and let chill. Place in a frozen ice cream maker bowl and churn for 15 minutes. Place in metal pan and cover with plastic wrap. Store in freezer. When ready to serve, drizzle with honey caramel.
Honey Caramel
¾ cup honey
¼ cup heavy cream
1 tbsp. butter
½ tsp. vanilla
½ tsp. salt
Preparation
Over medium heat, combine honey and cream in a saucepan. Stir frequently until mixture has reached 238 degrees. Remove from heat and add butter, vanilla and salt. Place in container to cool and serve on top of tahini frozen yogurt.
