Fruit crumbles or crisps taste fantastic when topped with plain sesame halva. Halva is inherently sweet and includes fat, so no additional sugar or butter is necessary. It is ideal to serve the topping after cooling because it will be soft when first baked but become pleasantly crunchy as it cools. Use vanilla ice cream or whipped cream as a garnish.
| Prep Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 32 |
| Yield: | 1 gallon |
Ingredients
- 4 eggs
- 2 ½ cups white sugar
- ½ teaspoon salt
- 6 cups milk, or more as needed
- 3 cups evaporated milk
- 2 tablespoons vanilla extract
- 1 cup water
Instructions
- Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla, and water. Pour into the freezer canister of an ice cream maker. Fill to the fill line with more milk if necessary. Freeze according to the manufacturers’ directions.
- This recipe contains raw egg. We recommend that young children, older adults, and people who are pregnant or immunocompromised do not consume raw egg. Learn more about egg safety from our article,
Reviews
Fabulous recipe. Made this for Memorial weekend in grandmother’s old ice cream churn. My only issue was the water. I left it out and the ice cream was just like I remember as a young child.
I did not add water or salt and used a combination of evaporated milk and heavy cream. I prefer creamy over ice crystals as some suggested the original recipe resulted in.
Made this aswritten. Not a creamy ice cream. It did not firm up and when it finally did in the freezer it tasted like frozen milk. I won’t be making again.
Best tasting recipe and simple. I had 2 percent milk rather than the whole milk so I added about 1/2 c of cream for milk and it came out wonderful. I split the recipe and used my Cusinart ice cream maker. Note I think its important to chill the mixture first before adding to any ice cream maker. It won’t take as long to thicken.
This was delicious! I added carob powder to mine. My ice cream machine wasn’t working right so I just put the liquid in the freezer. I tried it and it was so good. I made a fourth of the recipe because I only had 3/4 a cup of evaporated milk. I added about 2 tablespoons of carob powder. I ended up straining it because there were chunks of carob powder. IT IS VERY TASTY WITH THE CAROB POWDER I RECOMMEND IT
I was very disappointed with this recipe.
The flavor is really great but the texture was not quite like ice cream, probably due to the fact that there’s no heavy cream in the recipe. It’s more icy than creamy, but it was the best recipe I could find without heavy cream. I used half and half instead of water because I didn’t see the need for it.
Love the recipe. I did cook the eggs, sugar and 3 cups of milk. Substituted Half and Half for 3 cups milk and water. My husband loved it. A keeper.
I altered this a bit by substituting milk with 4c. half and half and 2c heavy whipping cream. Left out water as other reviewer suggested. This was very creamy and delicious. Big hit with both kids and adults at our party. Recipe size fit perfectly in my electric ice cream maker container. Five stars as I made it with alterations, only four stars as written because I don’t like the iciness.
Tastes a lot like my grandfather’s hand-cranked cooked-custard vanilla! A cooked custard will always be better, but this is much quicker and is truly delicious when fresh. It freezes hard and dry though.
Not too bad, a full recipe made a double batch for my Kitchen Aid ice cream maker. The flavor was great but the texture was not really creamy, it contains no cream so it is really ice milk. I don’t mind the texture, I happen to like ice milk, but it’s not creamy if someone is expecting that.
An easy delicious homemade ice cream!! It also doesn’t get super hard when frozen to use later.
I haven’t made this and I won’t using raw eggs. The recipe should come with a warning that there is a risk of salmonella food poisoning from eating raw eggs. That is why most ice cream recipes call for cooking the eggs. Some reviewers have mentioned they used the pasteurized egg product successfully.
not quite sure what the water was for. We left it out and it was wonderful!!
This is the first recipe we tried in our new (to us!) ice cream maker. Bf wanted to try the Coconut Ice Cream on here, but I don’t have cream of coconut so he settled for this one. I misread the evaporated milk ingredient and put in nonfat dry milk. Oops. It still worked–I guess it just made it thicker. I used egg beaters instead of raw eggs–just can’t bring myself to do that. The ice cream is pretty sweet, and the ingredients quickly melt. We tried it immediately after making in the ice cream maker and after freezing a few hours. It was still melting very quickly–probably bc of the type of ingredients. Bf liked it well enough, but we’ll try some others. He commented it was too sweet–usually my line, so when he says it, I know it’s too sweet for him. He added mini chocolate chips, though–just add in the last few minutes. Thanks for the recipe.
Great and tasted delicious, but it took about 4.5-5 hours to freeze. Great quick dessert though.
It’s nice to find an ice cream recipe that doesn’t call for heavy cream-too expensive. This was very yummy. I added crushed Oreos and next time I am going to try the “Cookie Dough for Ice Cream (Eggless)” recipe from this site. Thanks a bunch!
I love The Tast and how easy this was to make I did everything the same but I didn’t add the water. I will be making this a lot now and I love that it’s things that I always have on hand so if I had some guess comeing over as we are eatting our meal the ice cream can be in the maker mixing and all I would have to do is put it in some blows,it’s ready to go so Thanks so much for sharing,Happy Holiday’s to all of you,your love one’s on AllRecipes.com ! Much Love Terry
Way too sweet! I strongly suggest lowering the sugar to 1 3/4 cup. I made it the second time, halfing the recipe with less sugar and it was much better. I added 1/4 cup of canned pumpkin pie and a pinch of nutmeg filling and it made a wonderful holiday dessert!
yummy, sweet, a little icy.
I have to give this one 5 stars because it was probably the easiest ice cream I have ever made. The flavor was very vanilla-ish and the texture was just like I remember from my grandparents homemade ice cream. I did sustitute fat free half and half for the water but other than that followed the recipe exactly. Thank you so much for sharing this, I know I will make it again.