Halva Ice Cream
This ice cream has the most amazing texture
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
* can be substituted with ordinary milk powderÂ