Best Vanilla Ice Cream With Sesame Candies And Halvah Recipes
HALVAH VANILLA ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Freeze/Chill Kid-Friendly Frozen Dessert Vanilla Summer Chill Boil Gourmet Small Plates
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- In a bowl whisk together the egg yolks, the sugar, the cornstarch, and a pinch of salt and add the milk in a slow stream, stirring. In a heavy saucepan cook the custard over moderate heat, stirring constantly with a wooden spoon, until it comes to a boil, boil it, stirring constantly, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the vanilla, let the custard cool, stirring, and chill it, covered, until it is cold. Stir in the cream, freeze the custard in an ice-cream freezer according to the manufacturer's instructions, and stir in the halvah. (Alternatively, the halvah may be stirred into 1 quart of softened premium vanilla ice cream.) Transfer the ice cream to a metal bowl, freeze it until it is frozen solid, and scoop it into glasses. Spoon the orange honey syrup over the ice cream.
HALVA ICE CREAM RECIPE
Here's how you can make a creamy ice cream flavored with tahini (sesame paste), sugar, and heavy cream for a halva candy taste.
Provided by Anita Schecter
Categories Dessert
Time 4h50m
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 414 kcal, Carbohydrate 26 g, Cholesterol 70 mg, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, Sodium 103 mg, Sugar 22 g, Fat 33 g, ServingSize 8 Servings, UnsaturatedFat 0 g
HALVAH
Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.
Provided by Melissa Clark
Categories candies, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line an 8- x 8-inch baking pan with parchment paper.
- Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
- While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
- Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams
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