Tahini Halva

Steps

1. Whisk 60 g tahini60 ml tahini¼ cup tahini90 g tahini90 ml tahini¼ cup + 2 tbsp tahini, 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl until evenly mixed.
2. Add 260 ml whole milk260 ml whole milk1 cup + 2 tbsp whole milk390 ml whole milk390 ml whole milk1⅔ cups whole milk a little at a time, whisking well after each pour, until completely smooth.
3. Whisk in 90 ml whipping cream90 ml whipping cream¼ cup + 2 tbsp heavy cream135 ml whipping cream140 ml whipping cream½ cup + 1 tbsp heavy cream.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g sesame halva40 g sesame halva1½ oz sesame halva60 g sesame halva60 g sesame halva2 oz sesame halva, then run Mix-in.

To serve: Drizzle each scoop with a little tahini and honey.