Name: Halva ice cream with chocolate sauce and peanuts
Ingredients: 250ml double cream; 350ml whole milk; 1 vanilla pod, split lengthways and seeds scraped or 1 tsp of vanilla paste; 2 egg yolks; 40g caster sugar; 30g tahini; 100g halva, ½ cm dice; 60g roasted and salted peanuts, roughly chopped, shop bought are best; 120ml double cream; 80g dark chocolate (70%) finely chopped; ½ tsp brandy

Halva ice cream with chocolate sauce and peanuts

Dessert Easy

Serves 4-6

The flavour of halva works brilliantly in an ice cream. Once you try it, you'll keep coming back, even skipping the chocolate sauce and peanuts. Together, they create a rich, nutty treat reminiscent of a deluxe Snickers ice cream. Avoid drowning it in chocolate; a light drizzle is plenty. If you're using an ice cream machine, churn it a few hours ahead or even better, the day before. No machine? Opt for the classic method: make custard, freeze without churning, adding halva halfway. It's perfect for immediate serving, but be warned, it can firm up quite a bit by the next day.

Ingredients

250ml	double cream
350ml	whole milk
1	vanilla pod, split lengthways and seeds scraped or 1 tsp of vanilla paste
2	egg yolks
40g	caster sugar
30g	tahini
100g	halva, ½ cm dice
60g	roasted and salted peanuts, roughly chopped, shop bought are best
CHOCOLATE SAUCE
120ml	double cream
80g	dark chocolate (70%) finely chopped
½ tsp	brandy

Method

Heat the cream, milk and vanilla pod and seeds in a medium saucepan until just coming to the boil. Remove from the heat. In a medium bowl, whisk the egg yolks and sugar until combined. Use a ladle to spoon a little of the hot cream mix into the egg mix, whisking the whole time. Continue with more cream mix until it is all incorporated. Return to the saucepan and place on medium heat. Stir with a wooden spoon continuously for 10 minutes, until the sauce thickens to a light custard consistency. Remove from the heat and whisk in the tahini. Leave to cool for 20 minute; then remove the vanilla pod.
Place the custard in an ice cream machine and churn for about 35 minutes, until semi frozen but creamy. Remove from the machine and stir through the halva pieces. Place in a pre-frozen container and freeze. Remove from the freezer 10 minutes before serving to let it soften.
Make the chocolate sauce just before serving. Place the cream in a small saucepan and bring to a gentle boil. Immediately pour this over the chocolate and stir until soft and uniform. Stir in the brandy. Divide the ice cream into bowls and pour over some warm sauce. Sprinkle with the peanuts and serve immediately.