Halva Ice Cream with Pistachios

👨‍🍳 Method

1. 1
   Whip the cold cream until firm and holding its shape.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 2
   Fold the condensed milk and vanilla into the whipped cream gently, so the whipped cream doesn't deflate.

   ⚙ FoldingSilicone spatula

   💡Sweetened condensed milk is thick: its sugar keeps the ice cream soft and scoopable even without stirring in the freezer.

   💡Fold, don't stir: the air in the whipped cream is what replaces the ice cream machine.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
3. 3
   Fold in the halva and pistachios gently, until evenly distributed through the mixture.

   ⚙ FoldingSilicone spatula
4. 4
   Transfer to loaf pan, cover and freeze at least 6 hours, without stirring.

   Loaf panFreezer