Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Halva, pistachio and dark chocolate ice cream
Serves 8 Desserts and puddings
Ingredients
- 600ml double cream
- 200ml sweetened condensed milk
- 1tsp vanilla extract
- 250g halva, crumbled
- 100g dark chocolate, coarsely grated
- 100g pistachios, finely chopped or coarsely ground in a food processor
To decorate (optional)
- 50g dark chocolate, melted
- small handful crushed pistachios
- 1tbsp sesame seeds
Method
To make the no-churn ice cream, put the double cream, condensed milk and vanilla extract in a large bowl and use a handheld electric whisk to whisk until thick and stiffened. This should take around 3-4 minutes. Fold in the halva, grated chocolate and chopped pistachios. Pour the mixture into a plastic container or large loaf tin and cover with cling film. Freeze until solid, around 5 hours (or you can freeze it overnight).
Remove from the freezer around 20 minutes before you want to serve it. Decorate by drizzling some melted dark chocolate over the top and sprinkling with crushed pistachios and sesame seeds, if you wish.
Advertisement