I love the texture of this halva ice cream which is not too sweet. It is the perfect summer treat in my opinion.
Head straight on to the Recipe For ♥ Halva Ice Cream ♥
Every five years or so there are a spate of armed robberies where we work. People do not understand why we keep our security gate locked, but it is for this very reason. Last month our area was targeted again. I was on my way home from work when I got a voice message from the office to say our driver had been robbed. He had been that morning to collect Carli and Hannah’s passports and the first thought was that the passports were taken. I called the office straight away and was told he had been held up at the local shop. After returning to work Phillip had walked to the café. The armed robbery was in progress and his cell phone was stolen. I was relieved he was alright. And doubly relieved the passports were safely in our office.
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While the police were at the shop taking statements, these brazen robbers attacked another local business. I can only hope that they get done quickly here, and no-one gets hurt. And in the meantime I will be doubly cautious of who I let into our workshop. I know people think I am rude when I ask who they are coming to see before opening up. But I would rather be thought of as abrupt than be injured. And I do not want to put my staff or myself at risk. It makes me angry that we have to live this way but it is a sad fact of life not only here, but in many places around the world.
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Halva Ice Cream
Ingredients
For the halva
- 150 g tahini
- 45 g fructose
- 25 g unsweetened malted milk drink powder *
- 30 g pistachios, crushed
For the ice cream
- 250 mls milk
- 2.5 mls rose water
- 5 egg yolks
- 80 g fructose
- 250 mls cream
Method
For the halva
- Place the tahini and fructose into a bowl and stir to combine
- Add the milk powder and mix until completely combined
- Mix the pistachios into the mixture to distribute as evenly as possible
- Place the mixture into a container lined with cling film
- Press down to compact, cover and place into the fridge overnight
For the ice cream
- Place the milk and rose water into a sauce pan
- Bring to a simmer over a medium temperature
- Place the egg yolks and fructose into a mixing bowl
- Whisk until at ribbon stage
- Pour half of the milk over the eggs and whisk
- Place the egg mixture into the milk and return to the stove over a medium to low temperature
- Stir continuously until the mixture thickens slightly
- Place the cream into a pouring jug and pour the milk mixture into the cream
- Whisk to combine, cover and refrigerate overnight
- Churn as per your ice cream machine manufacturer's' instructions
- Break the halva into chunks and stir through the ice cream
- Place into a freezer proof container and freeze for at least 4 hours before serving
Notes
Inspiration published on Lavender and Lime November 29:
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do love Halva.. I am sure homemade is even tastier.. 😉
It is sooo good!
I am sorry to learn about the increase in crime in your area, TAndy. We had our home invasion during November and I find this time of year with its crime spike frightening. Having a gun at your head is not something you ever forget or fully recover from.
I’m so sorry to read this! Big hugs 😢
sorry to hear about the robberies; I hope you stay safe!
Thank you, we are safe!
OMG Tandy that is absolutely frightening! I’m so sorry that happened to your staff and to imagine it happens every 5 years or so! Is everyone ok?
Thankfully everyone is OK!
This recipe looks absolutely delicious Tandy and pleased it’s not too sweet. On my to do list.
There are so many bad stories around now.
Hope you enjoy it!