Halva is a confection originating in the Balkans and eastern Mediterranean regions. I have combined it with some cocoa powder to enhance the slightly chocolatey flavour from marbled halva — which can be found in kosher delis and supermarkets — but you can try other flavours like vanilla or pistachio. I use non-dairy cream so it is available after any meal and also because it is less rich. The ice cream has a beautiful silky texture and is delicious with most pies, crumbles and fruit desserts.
Serves: 8- 10
Prep: 10 mins plus overnight freezing
Ingredients:
6 eggs separated
500ml non-dairy cream
2 ttbsp cocoa powder
75g caster sugar
250g flaked marbled halva
Garnish:
Cocoa powder,
Sliced strawberries or rasberries
Method:
- Line a loaf tin with clingfilm.
- Beat egg yolks and sugar until very light and creamy.
- Whip cream lightly.
- Beat egg whites with a pinch of salt until stiff.
- Fold egg mixture and cream together carefully, then fold in the egg whites and lastly, the halva.
- Freeze for at least 24 hours in the lined loaf tin.
- Serve slices on plates dusted with cocoa powder and top with some sliced strawberries.
