Tuesday, September 6, 2011

Halvah ice cream

Laura had the idea ages ago to make halvah coffee swirl ice cream, but she's been far too busy with work and/or awesome to actually make ice cream herself. Unsurprisingly, I was perfectly happy to have the task delegated to me. Although I was really pleased with the jam swirl in this ice cream, I'm less confident that it would work as well with two different ice cream flavors, so I just made one batch of my mocha chip and one batch based on this. Serving suggestion: one scoop of each. (Preferably in a little pomegranate bowl from Israel.) The nutty tahini-honey base with just a hint of vanilla tastes spot on, the texture is smooth and soft, and it's perfectly complemented by the mocha chip.

3/4 c tahini
3/8 c (6 T) honey
1/4 c (4 T) dark corn syrup
1 c cream
1 c whole milk
1 t vanilla

Combine the tahini, honey, and corn syrup in a saucepan. Stir over medium-low heat until smooth and warm, then stir in the rest of the ingredients. Pour into a bowl and put in the fridge for an hour or two. Churn in the "new" ice cream maker (the one that Lester picked up for cheap at a thrift store) while a batch of mocha chip ice cream churns in the "old" ice cream maker (my birthday present). Let it churn for a long time, like more than half an hour, because it seems to need it, then finally give up and stick it in the freezer before it gets as thick as the other ice creams I've made. (This may be because the ice cream maker bowl had only been in the freezer for ~12 hours, or because it's a different ice cream maker, or something particular to this recipe. Who knows.) It'll to be scoopable about two hours later, and fully frozen the next day.

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