Makes about 1 quart
by Kate Heyhoe
In the US, Joyva is the brand of sesame halva most often carried in major supermarkets. Their halva is sold in 8-ounce packages, each containing two bars of halva, and comes in three varieties: plain, marbled (with chocolate), and chocolate covered. This recipe, uses the marbled halva to give it a hint of chocolate, but the other halva varieties taste wonderful too.
8 ounces marbled halva, divided
1/2 cup whole milk
1/2 cup sugar
2 cups heavy cream
Make the halva chunks:
Cut one bar of halva in half, so you end up with 1/2 stick (2 ounces). Set aside the remaining halva. Carefully cut the 1/2 stick of halva into chunks: slice lengthwise down the center, then slice these pieces lengthwise again, and cut each strip into 1/2-inch pieces. Freeze the chunks until the ice cream is mixed.
Prepare the ice cream mixture:
Crumble the remaining 1-1/2 sticks (6 ounces) halva into the work bowl of a food processor. Process the mixture briefly, breaking up the halva. Add the milk and the sugar. Process until the mixture is smooth and the sugar dissolved. Pour in the cream and pulse until just mixed. Do not over process: you want to avoid mixing in air. Chill the mixture until cold, then process according to the ice cream manufacturer's instructions. Just when the ice cream reaches the proper consistency in the ice cream maker, swirl in the frozen halva chunks. Freeze the mixture in a freezer until set. Serve plain, or dust with a sprinkling of cinnamon or cocoa powder.
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