Recipe - Halouvas With Walnuts

3 lg Egg yolks
One half cup Sugar
1 tablespoon Cornstarch
1 One half cup Milk; scalded
1 teaspoon Vanilla
1 One half cup Wellchilled heavy cream
One fourth pound Halvah; (a ground
; sesameseed and
; honey candy), cut
; intobits
One half cup Orange Honey Syrup as an
accompaniment

In a bowl whisk together the egg yolks, the sugar, the cornstarch, and a
pinch of salt and add the milk in a slow stream, stirring. In a heavy
saucepan cook the custard over moderate heat, stirring constantly with a
wooden spoon, until it comes to a boil, boil it, stirring constantly, for 2
minutes, and strain it through a fine sieve into a metal bowl set in a
larger bowl of ice and cold water. Stir in the vanilla, let the custard
cool, stirring, and chill it, covered, until it is cold. Stir in the cream,
freeze the custard in an icecream freezer according to the manufacturer's
instructions, and stir in the halvah. (Alternatively, the halvah may be
stirred into 1 quart of softened premium vanilla ice cream.) Transfer the
ice cream to a metal bowl, freeze it until it is frozen solid, and scoop it
into glasses. Spoon the orange honey syrup over the ice cream.

Makes about 1 quart.

Gourmet June 1993

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