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
Preparation: 10 mins plus overnight freezing
6 eggs separated
500ml non-dairy cream
2 tablespoons cocoa powder
75g caster sugar
250g flaked marbled halva
Sliced strawberries or rasberries
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.