|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 high quality, small-batch ice cream makers can usually be found 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 frozen, you get the delicious candy in creamy frozen form. If your ice cream maker requires pre-freezing the bowl, do so prior to starting this recipe.
"The halva ice cream was creamy and delicious, and with no cooking required, it took just minutes to mix. The sesame seed paste/tahini gave it a unique flavor and velvety texture. Chocolate or caramel syrup would make a great topping, and I plan to add some chopped milk chocolate next time I make it." —Diana Rattray
1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla paste, or pure vanilla extract
1/4 teaspoon salt
2/3 cup sesame paste (or raw tahini sauce)
4 ounces halva candy, crumbled, optional
Steps to Make It
Gather the ingredients.
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's pre-frozen bowl 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!
- Stir about 1/4 to 1/2 cup of chopped pistachios or peanuts into the ice cream before freezing, or sprinkle them over the top.
- Swirl about 1/2 cup of chopped chocolate into the ice cream before freezing.
How to Store
Store ice cream in a plastic ice cream container, freezer container, or loaf pan. Press a piece of plastic wrap or wax paper over the surface of the ice cream and then cover the container tightly with a lid or foil. Label the ice cream container with the name and date and place it near the back of the freezer to avoid temperature fluctuations. Freeze homemade ice cream for up to 2 months.
Is there a way to make homemade ice cream softer and easier to scoop?
One way to make ice cream more scoopable is to add a bit of alcohol, such as a liqueur or liquor. Alcohol slows the formation of ice crystals, which makes the ice cream softer and easier to scoop right out of the freezer.
Keeping a sheet of plastic pressed over the surface of the ice cream will also protect it from air exposure and help prevent the formation of ice crystals.