Makes about 1.5 litres.
Prep time 10 minutes, freezing time 4 hours
3 cups heavy cream
1 cup evaporated milk
1/3 cup caster sugar
seeds of half a vanilla bean
4 egg yolks
2 cups crumbled halaweh with pistachios
1/4 cup chopped pistachios, to garnish
Heat a heavy bottomed saucepan over a medium heat with the cream, milk, sugar, vanilla seeds and pod, until everything comes to the boil. Remove the pod.
In a bowl, whisk the yolks until they turn pale yellow then add a little of the hot cream mixture and whisk vigorously.
Once everything is mixed together, return the mixture to the saucepan and simmer for two to three minutes, whisking vigorously until the custard thickens a little. Strain through a sieve.
Chill the custard for at least three hours, according to your ice cream machine’s instructions.
Once the ice cream has the right consistency, fold in the halaweh.
Freeze for at least one more hour before serving. When serving, sprinkle with chopped pistachios.