Halva & Blackberry Ice Cream with Blackberry Sauce
There’s fewer more indulgent treats than ice cream on a hot summer’s day, but many of us shy away from the sickly sweet tubs found in the supermarket. This recipe has the answer; the crumbled halva offers a bit of sweetness while the fresh blackberry is tart and delicious.
It takes just 30 minutes to prepare and you don’t need an ice cream machine – you can make a batch and have it ready and waiting for the next sunny day out in the garden.
Serves: 6 Prep: 30 minutes Freeze: 4-6 hours or overnight
You’ll need:
- 4 large eggs, separated
- 100g (4oz) caster sugar
- 1 small orange, finely grated rind only
- ½ teaspoon ground cinnamon
- 300ml (½ pint) double cream
- 250g (9oz) Greek style yogurt
- 250g (9oz) pack plain halva, sliced and crumbled into pieces
- 300g (11oz) blackberries, roughly chopped
For the blackberry sauce
- 225g (8oz) blackberries
- Juice of ½ lemon
- 2 tablespoons icing sugar
Method:
- Line a 1.7 litre (3 pint) large loaf tin or round cake tin with cling film and set aside. Whisk the egg whites in a medium bowl with an electric whisk until thick moist looking peaks. Add the egg yolks, sugar, orange rind and cinnamon to a second larger bowl and whisk until thick and creamy and the mixture will leave a trail when lifted up.
- Whip the cream in a third bowl until it just begins to form soft swirls then fold the cream and yogurt into the yolk mixture. Add the halva and blackberries, keeping a few back for the top, and gently fold together then add the egg white and again gently fold together.
- Pour the mixture into the lined loaf tin, sprinkle with the reserved halva and blackberries then cover the top with more clingfilm. Chill for 5-6 hours or overnight until firm enough to slice.
- Meanwhile make the sauce by pureeing the remaining blackberries in a food processor or liquidiser until smooth. Press through a sieve, discard the seeds then mix with the lemon juice and sugar. Chill in a covered plastic container until needed.
- When ready to serve, lift the ice cream out of the tin using the clingfilm then peel away and discard. Cut the ice cream into thick slices and serve with the blackberry sauce in a separate jug to drizzle over.
Cook’s tip
Don’t worry about washing the whisk between the whisking the egg whites, yolks, even the cream. It is only egg whites that will not whisk if a wet or sticky whisk is used but as these are whisked first it’s fine.
*It is prudent for vulnerable groups such as the elderly, the very young, pregnant or nursing mums or those recovering from illness to avoid eating raw eggs.
Recipe courtesy of Seasonal Berries
Rachel - Silversurfers Assistant Editor
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