I know declaring a love of tahini and halva makes me sound a) melodramatic b) painfully millennial and c) like a bit of a dick, but I really have come to crave it, especially in and on desserts and baked goods; the savoury nuttiness and slight bitter note contrasts perfectly with sweet bases and makes for a dangerously moreish result. That definitely applies to this ice cream, which is next level thanks to the texture contrast of crumbled halva through a smooth custard base. Give it a try, it might just be the most delicious ice cream I’ve ever made (although as we have established, I come from a place of bias on this front).
- 250ml double cream
- 725ml full fat milk
- 225g caster sugar
- 6 egg yolks
- Generous pinch salt
- 200g tahini
- 150g crumbled halva
- 1tbsp toasted sesame seeds (optional)
- Pour the cream and milk into a large saucepan. Bring to scalding point then take off the heat. Meanwhile, whisk the sugar and yolks until pale and well combined. Whisk the hot cream mix into the yolks, followed by the tahini and salt. Once smooth, tip the custard base into a clean saucepan.
- Set the saucepan over a low/medium heat and stir continuously until it thickens to form a custard which coats the back of a spoon. Pass through a sieve and chill.
- When the custard is cool, pour into an ice cream maker and churn until thick and creamy. Stir the crumbled halva through this mix, reserving a little for the top of the ice cream.
- Scrape the churned ice cream into a 1 litre container and smooth off. Scatter over the remaining halva and sesame seeds, if using. Freeze for at least 4 hours then serve.