450 ml milk
6 egg yolks (from 65 g eggs)
70 g caster sugar
100 g halva, crumbled (see note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
To make the halva ice-cream, I would normally prepare the anglaise (custard) in the restaurant using a Thermomix. To do so, place all of the ingredients, except the halva, in a Thermomix set to 80°C, and blend for 7 minutes at speed 4. When the time has elapsed, blend on speed 7 for 5 seconds, then pass through a fine sieve. Refrigerate for 2–3 hours or until chilled.
To make the anglaise the old-fashioned way, bring the milk to the boil and set aside. Whisk the egg yolks and sugar until thick and pale, then slowly pour in the hot milk, whisking continuously. Return the mixture to the saucepan and place over a medium-low heat. Cook, whisking continuously, until the mixture reaches 80°C. Transfer the anglaise to a blender and blend for 10 seconds. Strain through a fine sieve then refrigerate for about 2–3 hours or until chilled.
• Halva is a popular Middle Eastern sweet flavoured with tahina, and is available from Middle Eastern delicatessens.