Creamy coffee ice cream gets layered with crumbled sesame halva and drizzles of dark chocolate for a thoroughly addicting treat for any season.
Prep Time: 40minutes
Freezing time: 6hours
Servings: 8servings (1 generous quart)
3/4cupcoffee beans (medium or dark roast)(75 g)
1 ½cupsheavy cream(355 ml)
1 ½cupswhole milk(355 ml)
½cuporganic granulated cane sugar(100 g)
1/8teaspoonfine sea salt
4large egg yolks
3ounceschopped bittersweet chocolate, melted and cooled slightly(85 g) (1/2 cup)
¾cuproughly chopped or crumbled sesame halva(90 g)
Pulse the coffee beans gently in a coffee grinder to break them up a bit. In a small saucepan, bring the cream to a bare simmer over medium heat. Remove from the heat, add the crushed coffee beans, cover, and let steep while you make the custard, about 10 minutes.
Prepare an ice water bath. Place a fine mesh strainer over a bowl that will fit in the ice water bath.
Place the milk, sugar, and salt in a medium saucepan with a heavy base and bring to a bare simmer. Place the egg yolks in a medium bowl and place the bowl on a damp kitchen towel. When the milk mixture is hot, gradually pour half of it into the egg yolks, whisking constantly to keep the eggs from scrambling. Pour this mixture back into the milk in the pot and place over a low flame. Cook, stirring constantly with a flexible heat-proof spatula, until the custard begins to “stick” (form a film on) the bottom of the pot (you will have to tilt the pot to see this) and/or reaches 170ºF on an instant-read thermometer, 3-5 minutes.
Pour the coffee mixture through the strainer, then pour the cooked custard mixture over the coffee beans in the strainer, and press on them to extract all the good stuff. Discard the beans. Place the bowl in the ice water bath and stir occasionally until chilled. Cover the custard and chill until very cold, preferably 4-24 hours.
When ready to churn, place a loaf pan in the freezer. Have the chocolate and halva ready. Churn the ice cream according to the manufacturer’s instructions and when it’s ready, drizzle one-fourth of the chocolate mixture all over the bottom and sides of the frozen loaf pan. Spread with one-third of the ice cream. Drizzle with another quarter of the melted chocolate and crumble over one-third of the halva. Repeat until you’ve used up all of the ingredients, ending with a layer of halva. Work quickly so the ice cream doesn’t melt too much.
Freeze the mixture until firm, 2-3 hours, then scoop and serve. To store the ice cream, scrape it into a jar or other airtight container and press a piece of parchment paper to the top of the ice cream to prevent crystallization. It will keep for up to 2 months.
This does require an ice cream maker; I use the KitchenAid stand mixer attachment.I like to use decaf coffee beans so I can eat as much of this at night as a like.If you can't find halva in any nearby Middle Eastern Markets, try making your own. Or leave it out and you'll still have the best coffee chip ice cream imaginable.Nutritional values are based on one of eight servings.