Made with Middle Eastern sweet sesame paste and studded with cashews, pistachios, and almonds, this ice cream is creamy and nutty and absolutely delicious.
- Yield:1 quart
- Active time: 40 minutes
- Total time:Overnight
- 2 egg yolks
- 1/3 cup sugar
- 3 cups half and half
- 1/3 cup crumbled halvah (vanilla or plain, not chocolate)
- 1/8 cup chopped roasted unsalted pistachios (shelled)
- 1/8 cup roasted unsalted almonds (slivered or chopped)
- 1/8 cup chopped roasted unsalted cashews
In a medium bowl, whisk egg yolks and sugar together until light in color and slightly thickened. Add half and half, whisking constantly, and transfer mixture into a heavy-bottomed pot. Stir in halvah and cook over a low flame stirring frequently, until base coats the back of a spoon but a finger swipe leaves a clean line. Chill ice cream base in the fridge overnight.
Following the manufacturer's instructions, churn ice cream base in ice cream machine. When finished, empty into a mixing bowl, then quickly stir in pistachios, almonds, and cashews. Put the whole bowl in the freezer, and when it is frozen enough for you, dig in!