2 egg yolks
40g caster sugar
100g white chocolate, finely chopped
100g crumbled halva
Heat the cream and milk until almost boiling. Whisk the egg yolks with sugar until pale and fluffy. Ladle a scoop of hot cream on to the yolks and continue whisking, gradually beating in the remaining hot liquid. Return the lot to the saucepan over a low heat and stir until the mixture is thick enough to coat the back of a wooden spoon. Stir the white chocolate into the custard until it has melted, then add the tahini and halva. Pour the mixture into an ice-cream machine and freeze according to instructions. Serve topped with halva floss, chopped halva or shaved white chocolate.