Halaweh & pis­ta­chio ice cream

(makes about 1.5 litres)

Friday - - Living -

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.

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