Homemade halva ice cream (without an ice cream maker)

This is a family favourite, and is a combination of two recipes from my two grandmothers. I love ice cream, but I don't fancy the store-bought stuff which is loaded with sugar, vegetable oil and other nasties... This is a very simple recipe which is so delicious and creamy. The halva is an optional extra, but it makes it extra special!

Ingredients:

500ml fresh cream

3 extra large egg whites

Almond essence

1 tin of condensed milk (385g)

150g halva

First: separate three extra large eggs. You only need to use the egg whites - save the yolks for some homemade custard or creme brûlée. 

Beat the egg whites in a clean bowl with an electric whisk until they are stiff. 

In a new clean bowl, whip up 500ml of fresh cream until it is also nice and stiff. 

If you would like to add halva, then chop up about 150g of halva finely. 

Using the cream bowl, add the stiff egg whites, the halva, 1/2 teaspoon of almond essence, one tin of condensed milk (approx. 385g) to the cream. 

Gently fold everything together. Don't overbeat it! Just make sure that it's evenly combined. 

Transfer the mixture into a dish of your choice and pop it in the freezer (covered) for at least 8 hours. It is best made a day before you plan to serve it though.