Photo: Marina Oliphant
- 1 cup milk
- 1 vanilla bean
- 2 cups cream, plus 1 cup extra
- 6 yolks
- 180g caster sugar
- 1 tbsp tahini
- 180g halva, broken into small pieces
- 1/2 cup pistachio kernels, chopped
(I have slightly changed the method of cooking the custard).
Boil milk, vanilla bean and 2 cups of cream together.
Whisk egg yolks, sugar and tahini. Add milk and cream mix.
Have ready beside the stove a large bowl with ice in it and a second bowl inside it to chill. Place a strainer over the bowl.
Cook custard to 83C or until it coats the back of a wooden spoon. Quickly pour custard through the strainer into the chilled bowl and allow to cool. When cool, add extra cream. Churn.
When nearly frozen, add halva and pistachios.
(Stephanie recommends this ice-cream as an accompaniment to her Semolina and yoghurt cake; see recipe on cuisine.com.au).
- Cuisine - Middle Eastern
- Course - Dessert