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.

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.

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.)

Freeze overnight.

Serve with extra pecans or chocolate chips in ice cream cones or cups.