Home Cooking 2

Halvah ice cream--lush, and almost homemade

Sarah W-R | Feb 22, 200511:14 AM

So, I'm a grad student, so I spend a lot of time procrastinating, which I like to do by improvising in the kitchen.

I was standing at the sink yesterday at 11 in the morning, eating "light" vanilla ice cream out of the carton (I blush, but sometimes the sweet tooth demands satisfaction and we don't have time to prepare real chowish delights), and I was thinking "Gosh, this tastes like nothing."

We had a container of tahini in the fridge from a recent hummus-making. After letting the tahini come to room temperature, I experimented with adding tahini and honey to the ice cream, just mixing it up with a fork in the carton. It took a lot of tahini to really taste it--I would say about a third to half as much tahini as ice cream by volume--and then a good amount of honey to balance the savory-bitter-rich sesame flavor.

Halvah ice cream! It tasted AMAZING. Of course, I was putting back in all the fat and more that had been taken out of the "light" ice cream, so the texture became lush and satiny, like gelato; all the better. It all incorporated beautifully and took on a light caramel color. A sprinkle of toasted sesame seeds over the top made it complete.

Next time, I'm thinking of adding unsalted pistachio nutmeats...or maybe rosewater...and of course doing it with homemade ice cream, not Stop & Shop Light Vanilla.

When I eventually quit grad school and open my Turkish-fusion restaurant, "Uskadar," this will be my signature dessert. :)

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