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.
London has reached a Monica’s-massive-hair level of humid, so sorbet seems like the only sensible thing to make. Strawberries are a must this month (I know they’re linked with Wimbledon- that’s where my knowledge of tennis starts and ends), so I’ve used them to create a fresh puree which forms the base of this sorbet, along with elderflower cordial.
- 800g fresh strawberries, stalks removed
- 100g caster sugar
- 50ml elderflower cordial
- 20ml water
- Blitz the strawberries with a hand blender or in a food processor, then pass through a sieve. Discard the seeds. Weigh out 650ml of puree.
- Place the caster sugar, cordial and water in a small saucepan and heat until the sugar dissolves. Pop the syrup and the puree in the fridge until both are chilled, then stir together.
- Taste and add stir in a little more elderflower cordial, if necessary. Tip into an ice cream churner and churn until smooth and thick.
- Decant the sorbet into an airtight container and leave to freeze for at least 3 hours. Take the sorbet out of the freezer around 10 minutes before you’d like to serve it.
Warm hot cross buns; spiced, zested and dripping in butter, are as synonymous with spring as blossom and Easter egg hunts. I find the flavour particularly nostalgic, so thought I’d apply it to one of my favourite things- ice cream. This is made up of a classic custard base (which I infused with cardamom, mixed spice and cinnamon), a buttered hot cross bun crumb and plump orange-soaked raisins. The result is so delicious we got through about 1.5l in three days (wouldn’t recommend this).
- 400ml whole milk
- 400ml double cream
- 1 cinnamon stick
- 10 cardamom pods, cracked
- 1/2 fresh nutmeg, grated
- 1tsp mixed spice
- 8 egg yolks
- 85g caster sugar
- 50g light brown soft sugar
- pinch salt
- 225g hot cross buns
- 1tbsp demerara sugar
- 2tbsp butter
- 75g raisins
- juice and zest 1 orange
- You will need an ice cream churner for this recipe. If the bowl of your churner needs freezing, do this the day before.
- Pour the milk and cream into a large saucepan. Add the cinnamon stick, nutmeg, cardamom pods and mixed spice.
- Gently heat the milk to scalding point (just as it starts to simmer) then remove from the heat and leave to infuse for 10-20 minutes.
- Meanwhile, whisk together the egg yolks, caster sugar, soft light brown sugar and salt. Once this mixture is voluminous and light, strain the milk through a sieve and add in in a steady stream, whisking constantly.
- Pour the custard into a large clean saucepan and heat very gently, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the heat, close cover and leave to cool completely.
- Preheat the oven to 190c. While the ice cream base is cooling, make the hot cross bun crumb. To do this simply blitz the hot cross buns into a coarse crumb, then tip into a large frying pan along with the butter and demerara sugar. Stir to coat the crumbs in the melted butter and once they begin to crisp, tip onto a lined baking tray. Bake for 10-15 minutes or until golden. Set aside to cool.
- Place the raisins in a small bowl along with the orange juice and zest. Leave them too plump up.
- Once your ice cream base is completely cool, churn it for about 10 minutes or until it’s starting to thicken. At this stage, add 3/4 of the hot cross bun crumb and most of the plumped raisins. Continue to churn until thick, then tip into a large lined container, top with the remaining crumb and raisins and freeze for at least 4 hours. At this point, it’s ready to serve.
It might be winter, but there’s no reason why ice cream should be an indulgence reserved for the warmer months (especially when it tastes this good). This variety consists of a smooth and nutty peanut butter custard base and a generous helping of crunchy caramelised white chocolate, which is rippled through and sprinkled on the custard after churning. Side note, caramelising white chocolate in the oven is a game changer- it takes on a beautiful golden colour and intense butterscotch flavour; once cooled it can be broken into a crumble and used on just about anything!
Ingredients (makes about 1.5 litres)
- 200g white chocolate
- 250ml double cream
- 725ml whole milk
- 225g peanut butter (I’d usually always favour the crunchy variety, but use smooth for this!)
- Generous pinch sea salt
- 225g golden caster sugar
- 8 egg yolks
- a handful of peanuts, roughly chopped (optional)
- Preheat the oven to 140c. Before you make the peanut butter custard, caramelise the white chocolate. To do this break the chocolate into rough chunks and lay out on a baking tray lined with greaseproof paper. Pop the tray in the oven for about half an hour, or until the chocolate is golden brown (it will look a little almost burnt, but don’t worry!). Set aside to cool while you make the custard.
- Pour the double cream and full fat milk into a large saucepan, bring to a boil then set aside. Whisk the sugar and egg yolk together in a large bowl until pale and thick, then gradually add the hot cream mixture followed by the peanut butter and salt then whisk again to combine.
- Return the mixture to a clean pan and set over a medium heat. Stir constantly until it thickens and reaches a custard consistency (or coats the back of a spoon- be careful not to overheat or the mixture will end up looking like scrambled eggs).
- Once the mixture has thickened, strain through a sieve and chill for an hour, then pour into an ice cream maker and churn for at least half an hour (or until very thick and creamy).
- While the ice cream is churning, break up the caramelised white chocolate into a coarse crumble then line a 1.5litre tub or loaf tin with greaseproof paper.
- When the ice cream is ready, scrape it into a bowl along with 2/3 of the white chocolate crumble. Ripple the chocolate through the ice cream with a large metal spoon, then tip it into the lined tub/tin and level out. Sprinkle the remaining white chocolate crumble on top and finish with the chopped peanuts. Cover and freeze until firm. Remove the ice cream from the freezer 10 minutes before you’d like to serve it, to make scooping easier.