Yes, yes I know it’s winter. But ice cream just makes those hard days feel easier. So dispute the frequenting rain and extreme cold in Tel Aviv (well cold by my, and Israel standards, which in actuality means like 45F) I decided to make ice cream to cure some winter day blues. Which kind of ice cream you ask… HALVAH CHUNK ICE CREAM!
Halvah as a flavor is extremely popular and widespread in Israeli food. Along with the standard chocolate, vanilla, halvah is bound to be found in any ice creamery in Israel. Halvah flavored, halvah topping, halva chunks, or even tahini flavor with halvah pieces, halvah with seasame candy…..think of it as the Israeli version of peanut butter, and in the world of ice cream, it is just as prevalent.
I had a lot of leftover halvah from a slightly botched halvah experiment, something went wrong in the mixing process and it turned out much too crumbly. It was very tasty but not solid enough to cut and eat, I figured it would be much better put to use in a fresh batch of vanilla ice cream. So this is my representation of the halvah/ice cream combination, and I must say it was a huge hit.
I used the vanilla ice cream recipe from David Lebovitz’s blog, recipe here. I won’t put up the halvah recipe I used since it wasn’t very successful, plus you can find Marc’s version right here. Or you can use store bought if you choose.
Click to see brief instructions on how I blended the halvah into my ice cream…. and pictures! (although they aren’t the best quality.)