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Clover Halva Ice Cream

clover halva ice cream

Clover Halva Ice Cream with Pistachio Praline

2 1/2 cups Clover cream
2 1/2 cups Clover fresh milk
4 tbs vanilla
Pinch salt
1/3 cup tahini
1 cup sugar
8 egg yolks
200g halva
1 cup sugar
100g shelled pistachio, chopped

In a large pot heat the Clover cream, Clover fresh milk, vanilla, salt and tahini. Take cream mixture off the heat and set aside.
In a separate bowl whisk the egg yolks and sugar until light and fluffy.
While whisking, ladle the cream mixture into the egg mixture. Make sure to keep whisking while adding the hot cream mixture to egg mixture otherwise it will cook the eggs.
Clean the pot to remove any milk skin and strain the tahini custard into the pot.
On a low heat, whisk the mixture continuously until the custard becomes thicker - it will take about 10 minutes.
Pour the hot custard into a bowl, cling wrap the top to avoid a skin forming and leave it in the fridge overnight.
The custard needs to be super cold before placing it in the ice cream machine, as the final ice cream with be fluffier and hold better.
Churn the cold custard into ice cream using an ice cream machine.
Break the halva into small pieces and fold into the ice cream.
Place ice cream in a bread tin or any container you like and place in the freezer for at least 6 hours.
To make the sesame praline, heat the sugar in a saucepan on a medium until golden brown.
Lay a medium piece of of baking paper on a flat surface.
Scatter the chopped pistachios on the baking paper and pour the hot sugar over the seeds.
Allow the sugar to harden, peel foil off and break in shards.
Place the pistcahio praline on top of the ice cream when serving.

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