Halva ice cream
Halva - a popular dessert in many parts of the world - can also be used for making an alluring Halva ice cream, complete with its pleasing tell-tale tahini flavour-mark.
  • 300 ml (about 1¼ cup) milk
  • 300 ml (about 1¼ cup) cream
  • 3 egg yolks
  • 40 ml (about 3 tablespoons) sugar
  • 2-3 tablespoons honey
  • 150 gram Halva (crumbled)
  • About ½ teaspoon genuine vanilla powder
  • About 30 gram or so of unsalted, roasted and roughly chopped-up pistachio nuts [and/or almonds and cashew nuts, should you so prefer].
  1. Pour the milk, the cream the sugar, the egg yolks and the vanilla in a sauce pan and whisk.
  2. While whisking, heat the the dairy mixture on medium-low temperature until it thickens slightly and the temperature reaches 82-85° Celsius (179,6-185 F). If you work without a thermometer, cook until the base is thick enough to coat the back of a spatula (just be careful - you do not want to end up with scrambled eggs!)
  3. Cool the ice cream base as quickly as possible. Cover, and let the cooled ice cream base chill in the refrigerator for at least 4 hours, but preferably longer.
  4. Pour the chilled ice cream base into your ice cream machine and churn according to instructions.
  5. Once the ice cream begins to form (but before the churning has finished), add the honey, the crumbled Halva and the chopped pistachio nuts.
  6. Continue to churn until finished.
  7. Enjoy straight away or place in container, cover with plastic wrap and cover, and put in the freezer for later use.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2016/10/halva-ice-cream/