If you love halvah, you will understand.
Halvah Ice Cream
1 pound vanilla halvah (found in Middle Eastern stores or in the Kosher or deli section of your supermarket)
4 ounces full-fat Greek strained yogurt
2 teaspoons orange flower water
1 tablespoon super-fine (caster) sugar
1 ½ cups heavy cream
In a large bowl, using a potato masher, break up the halvah and combine it with the yogurt. Add the orange flower water and sugar, beating it very well with a whisk or wooden spoon until the mixture is free of any lumps. It will look a mess initially, but slowly come together. Set aside.
In a separate, medium bowl, whisk the heavy cream until it becomes thick and billowy but not peaked. Beat the cream into the halvah mixture. Again, it will initially not appear to mix well, but consistent beating will create a smooth and luxurious texture. Pour the mixture into a container, cover securely, and place in the freezer at least six hours before scooping. (I used mini silicone muffin molds to shape each individual serving, covering the molds with foil before freezing. Bending the "tin" back and pushing on the bottom of each mold popped the servings out fairly easily.)
1 cup soft-dried apricots, sliced into slivers
½ cup water
½ cup sugar
2 tablespoons orange flower water or vanilla extract
6 green cardamom pods
A handful of pistachio nuts for additional garnish (optional)
In a medium saucepan, combine all ingredients and bring to a boil. Simmer ten minutes. Remove cardamom pods. Allow to fully cool before garnishing the frozen halvah. Scatter a few pistachio nuts on each serving if desired. Serves at least 8. --
This post is being submitted to Mike of Mike's Table, hosting You Scream, I Scream, We All Scream for Frozen Desserts.