Skill level

Average: 3.7 (24 votes)


  • 450 ml milk
  • 6 egg yolks (from 65 g eggs)
  • 70 g caster sugar
  • 120 g halva, crumbled, plus extra to serve (see Note)
  • Crushed pistachios, to serve

Cook's notes

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

1. Prepare the anglaise (custard) by bringing the milk to a boil and set it aside.

2. 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 medium-low heat. Cook, whisking continuously until the mixture reaches 80°C. 

3. Transfer the anglaise to a blender and blend for 10 seconds. Strain through a fine sieve, crumble the halva through the ice cream and then refrigerate for about 2–3 hours or until chilled. Churn the chilled mixture in an ice cream machine according to manufacturer's instructions. 

4. Serve with extra crumbled halva, and crushed pistachios, if you wish. 


• Halva is a popular Middle Eastern sweet flavoured with tahina, and is available from Middle Eastern delicatessens.

• Shane uses a Thermomix in a Thermomix for this recipe. He places all of the ingredients into the Thermomix and sets it to 80°C. 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.