Pistachio–halva ice cream

Pistachio–halva ice cream

By
From
New Middle Eastern Food
Makes
600 ml
Photographer
Mark Roper

As well as being the sand-coloured, sesame-based confectionery with which Westerners are familiar, halva is also a type of Turkish dessert made from semolina or flour. Turkish confectioners often have displays of huge blocks of halva — many studded with nuggets of emerald-green pistachios. Because it is not too sweet, it works brilliantly in ice cream.

Ingredients

Quantity Ingredient
250ml full-cream milk
250ml cream
1 vanilla bean, split and seeds scraped
long piece zest from 1 lemon
100g caster sugar
5 egg yolks
70g pistachio halva
25g unsalted pistachio kernels

Method

  1. Put the milk, cream, vanilla bean, seeds and zest into a large, heavy-based pan and heat gently. Meanwhile, whisk the sugar and egg yolks by hand in a large bowl until thick and pale. Pour on the hot cream mixture and whisk in quickly. Pour the mixture back into the rinsed-out pan and cook gently until it thickens to the consistency of custard. You should be able to draw a distinct line through the custard on the back of a spoon. Remove from the heat immediately and cool in a sink of iced water. Stir from time to time to help the custard cool down quickly. Remove the vanilla bean and zest. Refrigerate the custard until chilled.
  2. Pour the chilled custard into an ice-cream machine and churn according to the manufacturer’s instructions.
  3. While the ice cream is churning, crush the halva in a mortar to even crumbs. Whiz the pistachios in a food processor to form coarse crumbs. At the end of the churning, add the halva and pistachio crumbs and churn in briefly. Transfer to the freezer until ready to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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