Tahini Halva Gelato

How to Make Tahini Halva Gelato

1. 1

   Step 1: Warm the dairy

   In a medium saucepan combine the whole milk, heavy cream and sea salt. Heat over medium until the mixture is steaming and just beginning to form tiny bubbles at the edges (do not boil), then remove from heat and set aside while you prepare the eggs.

   For this step

   • 2 cupsWhole milk
   • 1 cupHeavy cream
   • 1/2 tspFine sea salt
   
2. 2

   Step 2: Whisk yolks and sugar

   In a heatproof bowl, whisk the egg yolks with the granulated sugar until pale and slightly thickened. Temper the yolks by slowly streaming about 1/2 cup of the hot milk mixture into the yolks while whisking, then pour the yolk mixture back into the saucepan.

   For this step

   • 5 largeLarge egg yolks
   • 3/4 cupGranulated sugar
   
3. 3

   Step 3: Cook the custard

   Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat and stir in the vanilla extract.

   For this step

   • 1 tspVanilla extract
   
4. 4

   Step 4: Add tahini and cool

   Whisk the smooth tahini into the warm custard until fully incorporated and silky. Pass the mixture through a fine mesh sieve into a bowl to remove any solids, then chill the custard in the refrigerator until completely cold (at least 4 hours or overnight) for best texture.

   For this step

   • 3/4 cupSmooth tahini
   
5. 5

   Step 5: Churn and fold in halva and pistachios

   Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20–30 minutes). In the last few minutes of churning add half of the crumbled halva to create ribbons. Transfer to a container, gently fold in the remaining halva and the toasted pistachios, and freeze until firm, at least 2 hours.

   For this step

   • 1 cup, crumbledSesame halva, crumbled
   • 1/3 cupToasted pistachios, chopped
   

1. In a medium saucepan combine the whole milk, heavy cream and sea salt. Heat over medium until the mixture is steaming and just beginning to form tiny bubbles at the edges (do not boil), then remove from heat and set aside while you prepare the eggs.
2. In a heatproof bowl, whisk the egg yolks with the granulated sugar until pale and slightly thickened. Temper the yolks by slowly streaming about 1/2 cup of the hot milk mixture into the yolks while whisking, then pour the yolk mixture back into the saucepan.
3. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat and stir in the vanilla extract.
4. Whisk the smooth tahini into the warm custard until fully incorporated and silky. Pass the mixture through a fine mesh sieve into a bowl to remove any solids, then chill the custard in the refrigerator until completely cold (at least 4 hours or overnight) for best texture.
5. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20–30 minutes). In the last few minutes of churning add half of the crumbled halva to create ribbons. Transfer to a container, gently fold in the remaining halva and the toasted pistachios, and freeze until firm, at least 2 hours.