|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 22g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making ice cream at home has never been easier because excellent, high quality, small-batch ice cream makers can usually be had at big box stores for less than $50. So now that you have one, what should you make? You should probably start with an excellent vanilla base and then begin playing around with all the flavor combos you wished you found in the stores. A standard no-cook base for home machines includes 3 cups of dairy plus sugar, salt, vanilla and any additional flavorings. A cooked custard base includes eggs and is richer and creamier. But if you're making halva ice cream, and you should definitely be making halva ice cream, the no-cook base is fine.
What is halva, exactly? It's raw tahini (sesame paste), sugar, or honey and heavy cream. Since ice cream is basically a mix of sugar, cream, and a flavoring, adding tahini to a basic vanilla base results in the exact flavor of halva! Consider it halva in liquid form. And when poured it into an ice cream maker, churned, and then frozen, you get the delicious candy in creamy frozen form.
If your ice cream maker requires pre-freezing the bowl, do so.
In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla, salt, and sesame paste (tahini).
Pour the mixture into your ice cream maker and follow the manufacturer's instructions to churn for 35 to 40 minutes.
Freeze for at least 4 hours before serving and garnish with the crumbled halva pieces if desired for a fun texture and flavor boost!