Pistachio halva ice-cream

Pistachio halva ice-cream

By
From
Turquoise
Makes
600 ml
Photographer
Lisa Cohen and William Meppem

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 thickened cream
1 vanilla pod, split
long piece peel from 1 lemon
100g caster sugar
5 free-range egg yolks
70g pistachio halva
25g unsalted pistachios, shelled

Method

  1. Put the milk, cream, vanilla pod and peel into a large, heavy-based saucepan 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 and whisk in quickly. Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency. 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 pod and peel. Refrigerate the custard until chilled.
  2. Pour the chilled custard into an icecream 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. Blitz the pistachios in a food processor to form coarse crumbs. When the ice-cream is nearly churned, add the halva and pistachio crumbs and churn in briefly.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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