Method

• 1.
  Combine sugar, glucose and 2 tbs water in a saucepan over medium-high heat and cook, stirring constantly, until dissolved. Bring to the boil and simmer, without stirring, until deep golden toffee (this will take about 10 minutes). Carefully add cream (toffee will set within the mixture) and cook, stirring regularly, for 10 minutes or until toffee is dissolved. Chill, then fold through halva.

• 2.
  Transfer to an ice cream machine and churn according to manufacturer’s instructions. Transfer to a loaf pan, cover surface directly with baking paper, then cover with plastic wrap and freeze for 6 hours or overnight or until frozen (alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer, transfer to a stand mixer fitted with the whisk attachment and whisk until well combined. Return to container and refreeze. Repeat 2 or 3 times. Transfer to a loaf pan, cover surface directly with baking paper, then cover with plastic wrap and freeze for 6 hours to overnight or until firm). Serve scattered with extra halva.