If you have tahini in your cupboard, here’s another wonderful way to use it. This halva ice cream is truly amazing! The flavour of halva is rich and distinctive, yet the ice cream isn’t overly sweet. It’s made without eggs and uses sweetened condensed milk, which makes the preparation much simpler. Chopped, lightly toasted peanuts would also be a perfect addition. Highly recommended.
Makes about 1 litre.
Ingredients for Tahini Halva Ice Cream:
- 300 g sweetened condensed milk
- ½ cup tahini (sesame paste)
- 300 ml double cream
- 375 ml whole milk
- 2 teaspoons vanilla extract
- 3–5 tablespoons honey
Place all the ingredients in a saucepan. Warm gently, stirring until the ingredients combine, then mix until smooth. Cover with cling film and allow to cool. Chill in the refrigerator until thoroughly cold (preferably overnight).
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for a few hours until firm.
Without an ice cream maker:
Whisk the chilled mixture, pour it into a container and place in the freezer. During the first 3 hours of freezing, mix the ice cream roughly every 30 minutes to prevent ice crystals from forming and to keep the texture light and creamy. Freeze until firm.
Enjoy!
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