Halvah Vanilla Ice Cream
- 3 large egg yolks
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 1/2 cups milk, scalded
- 1 teaspoon vanilla extract
- 1 1/2 cups well-chilled heavy cream
- 1/4 pound halvah (a ground sesame-seed and honey candy), cut into bits
- 1/2 cup Orange Honey Syrup as an accompaniment
- 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.
egg yolks, sugar, cornstarch, milk, vanilla, well, honey, orange honey syrup
Taken from www.epicurious.com/recipes/food/views/halvah-vanilla-ice-cream-12087 (may not work)