Carrot Halva Custard Ice Cream
Inspired by techniques from Serious Eats.
Inspired by carrot halva, this version of our classic custard simmers grated carrot, ginger, tahini and warm spices in the dairy and blends them in, then adds toasted pistachios. Sweet, spiced and nutty.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 392 kcal |
| Protein | 7 g |
| Carbohydrate | 22.1 g |
| of which sugars | 17.6 g |
| of which free sugars | 13.3 g |
| Fat | 32 g |
| of which saturates | 16.1 g |
| Fibre | 2 g |
| Salt | 0.29 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 480 ml double cream
- 180 ml whole milk
- 60 g carrot, finely grated
- 15 g fresh ginger, finely grated
- 30 g tahini
- 1 tsp ground cinnamon
- 4 green cardamom pods, cracked
- 2 whole cloves
- ¼ tsp ground nutmeg
- 1.5 g fine sea salt or table salt about ¼ tsp
- 4 large egg yolks
- 110 g light brown sugar
Finish
- 90 g shelled pistachios, toasted and roughly chopped
- 1
Simmer the flavourings. Combine the cream, milk, carrot, ginger, tahini, cinnamon, cardamom, cloves and nutmeg in the saucepan and keep at a bare simmer for 15-20 min, stirring now and then, until the carrot is soft. Remove the cloves and cardamom pods and add the salt.
- 2
Whisk. In the heatproof bowl, beat the yolks with the brown sugar until smooth and a little paler.
- 3
Temper. Ladle in two or three spoonfuls of the hot spiced base, whisking, until the bowl feels warm, then return everything to the pan.
- 4
Cook. Keep stirring over low heat for about 5 min, to 77-80 °C, until a line drawn on the spatula holds.
- 5
Blend. Blend the hot base for about 2 min until velvety, venting the lid and covering it with a towel.
- 6
Chill. Pour into a bowl, cool over the iced water and refrigerate for at least 4 h.
- 7
Churn. Churn until thick and add the pistachios in the last minute. Serve soft, or freeze for 2 h for firmer scoops.
Storage
Freeze in a covered container for up to 2 weeks.
