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Smoked Halva & White Chocolate Ice-Cream

Dish: Smoked Halva & White Chocolate Ice-Cream | Kadaif Bowl | Fresh Fig | Chopped Pistachios
 
Featured Equipment: Breville | Polyscience Smoking Gun to smoke the halva & white chocolate ice cream

by Chef Liran Tal


This recipe was made in partnership with Breville | PolyScience.


Smoked Ice Cream

INGREDIENTS

  • 500 ml. Milk
  • 500 ml. Cream
  • 75 g. Inverted sugar
  • 275 g. Egg yolks
  • 250 g. Tahini
  • 200 g. White chocolate
  • 1 ea. Vanilla bean

METHOD

  1. Over medium heat, heat up milk and cream in a pot. Add inverted sugar and vanilla seeds.
  2. Mix egg yolks in a bowl, pour one cup of the milk and cream mixture , mix well and pour it all back to the pot, continue mixing for 2 minutes over low heat.
  3. Put white chocolate (coins or cubes) in a large bowl, pour the mixture over the white chocolate, and add the tahini. Mix well with a hand blender until even, and sieve.
  4. Cover the bowl with a plastic wrapper, inserting only the tip of your smoking gun tube. Add olive wood smoking chips to your Polyscience Smoking Gun burn chamber turn on the smoking gun and ignite wood chips. Keep the gun smoking until the bowl is completely filled with smoke. Turn off the smoking gun and let infuse for 10 minutes.
  5. Place the mixture in an ice cream machine for about 40 minutes.

Kadaif Bowl

INGREDIENTS

  • 25 g. Butter
  • 50 g. Water
  • 20 g. Sugar
  • 100 g. Kadaif hair

METHOD

  1. Preheat your oven to 180°c.
  2. In a pot, melt the butter, water and sugar and let it cool down.
  3. Spread open the kadaif hair in a bowl. Pour over the melted butter mix and mix well with your hands.
  4. Spread the kadaif mixture inside the cavities of a semi-sphere silicone mold, creating an approximately 5mm thick layer.
  5. Place another semi-sphere mold directly on top of the first mold so it presses down the kadaif layer. Put on top a baking tray or any other object as a weight.
  6. Bake for 15 minutes , then remove the weight and upper mold and bake for another 10 minutes until golden brown.

Plating

INGREDIENTS

  • Smoked ice cream
  • Kadaif bowl
  • Fresh fig
  • Chopped pistachios

METHOD

  1. Place kadaif bowl in a plate. Using a spoon, form an ice-cream quennelle (or ball) and place it on top of the kadaïf bowl.
  2. Garnish with fresh fig and chopped pistachios.