Tahini, banana and mixed-nut ice cream with salted honey caramel

For the ice cream, combine the tahini, 100g honey and castor sugar in a medium saucepan. Place over medium heat until hot throughout, about 5 minutes. Whisk in the 500ml (2 cups) fresh cream and milk. Bring to a simmer then remove from heat. Slowly add the egg yolks, whisking constantly. Return to low heat, whisking continuously until the mixture has thickened slightly and coats the back of a wooden spoon. Be mindful not to bring the mix to a boil as it will curdle.

Remove from heat and pour ½ the mixture into a blender. Add the chopped bananas and blitz until smooth and combined. Pour the mixture back into the still-warm saucepan and combine with the remaining ½ of the mixture.

Pour the mixture into a large metal bowl and refrigerate to chill, about 1 hour, before churning the mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the mixture to a freezer-proof container and add the 2 tsp vanilla essence and rum, if using. Mix until incorporated well. Freeze to firm up, about 4 hours. If you do not have an ice-cream maker, place the mixture in a freezer-proof bowl and freeze, about 2 – 3 hours. Just before frozen (it will be thick, but almost liquid), beat with an electric mixer until smooth and fluffy. Fold in the roughly chopped nuts and return to the freezer until completely frozen.

For the salted honey caramel, combine the 190g honey and 250ml (1 cup) fresh cream in a medium saucepan. Place over medium-high heat and cook, stirring constantly, until the mixture takes on a deep amber hue. Remove from heat and stir in the butter, 1 tsp vanilla essence and salt. Set aside until ready to serve.

Serve scoops of the tahini ice cream with a drizzle of the caramel.