Halaweh & pistachio ice cream
(makes about 1.5 litres)
Prep time: 10 minutes Freezing time: 4 hours
Ingredients 3 cups heavy cream 1 cup evaporated milk 1/3 cup caster sugar 1/2 vanilla pod, seeds extracted 4 egg yolks 2 cups crumbled halaweh* with pistachios 1/4 cup chopped pistachios, to garnish
Method 1. Heat a heavy-bottomed pan over a medium heat and add cream, milk, sugar, vanilla seeds and pod, until
everything comes to the boil. Remove vanilla pod. 2. In a bowl, whisk egg yolks until they turn pale yellow then add a little of the warm cream mixture and whisk vigorously. 3. Return egg and cream mixture to pan and simmer for two to three minutes, whisking vigorously until custard thickens a little. Strain through a sieve. 4. Chill custard in an ice cream maker for at least three hours, according to machine’s instructions, making sure consistency remains soft. Fold in halaweh. 5. Return custard to ice cream maker for at least one hour or until desired consistency is achieved. Sprinkle with chopped pistachios and serve.
*Halaweh is a sweetened tahini-based nut butter. It is available in Middle Eastern sweet shops.