1. In a large mixing bowl mix together the Haddar Tahini, sweetened condensed milk, silan and vanilla until all combined. Stir in the chopped pecans. Set aside.
2. Beat the heavy whipping cream in a stand mixer until soft peaks form to create whipped cream. Using a spatula, gently fold the whipped cream into the tahini mixture.
3. When combined, pour mixture into a loaf pan and cover tightly with plastic cling wrap. (Pro tip: The plastic wrap should be directly touching the ice cream mixture to prevent freezer burn.)
4. Freeze overnight.
5. Serve with extra pecans or chocolate chips in ice cream cones or cups.