Helva And Soy Gelato Recipes

HALVAH VANILLA ICE CREAM

Steps:

• In a bowl whisk together the egg yolks, the sugar, the cornstarch, and a pinch of salt and add the milk in a slow stream, stirring. In a heavy saucepan cook the custard over moderate heat, stirring constantly with a wooden spoon, until it comes to a boil, boil it, stirring constantly, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the vanilla, let the custard cool, stirring, and chill it, covered, until it is cold. Stir in the cream, freeze the custard in an ice-cream freezer according to the manufacturer's instructions, and stir in the halvah. (Alternatively, the halvah may be stirred into 1 quart of softened premium vanilla ice cream.) Transfer the ice cream to a metal bowl, freeze it until it is frozen solid, and scoop it into glasses. Spoon the orange honey syrup over the ice cream.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

KESME HELVA

Steps:

• Put flour in a wide saucepan. Cook and stir over medium heat until fragrant, about 15 minutes. Don't let it turn yellow. Add sugar slowly, mixing well, until combined.
• Add melted butter and vanilla to the mixture. Mix all by a spoon or your hands, but be careful, as it can be very hot, until it has a sand-like consistency. Transfer to a 9x9-inch pan, pressing down as much as you can.
• Cut the mixture into a baklava shape or squares.
• Chill until set, 1 to 2 hours. Serve.

HELVA

Steps:

• Bring the sugar, milk, and water to a boil. Lower the heat, and simmer for 15 minutes. Cool.
• In a heavy pot, melt the butter and sauté the farina and the nuts until light brown. Do this slowly, over low heat for 20 minutes or more, stirring constantly. Be careful not to burn the farina.
• Add the milk mix and the cinnamon to the sautéed nuts and farina, stirring constantly. Lower heat, stir and simmer until thick, about 5 minutes.
• Remove from the heat, cover, and stir from time to time. After 10 minutes, turn into a lightly buttered mold. Chill overnight. Unmold, sprinkle with additional cinnamon. Slice thinly and serve with whipped cream.

FLOUR HALLVA (ALBANIAN NAME: HALLVë)

Steps:

• Heat the margarine in a saucepan very gently, and Sauté the flour until golden brown in the margarine for 40 minutes over low to moderate heat. When the flour turns light golden, put the sugar and water in a separate saucepan and make syrup by boiling gently. Add the syrup to the saucepan with flour and simmer for 20 minutes, and then take out small pieces of the Hallva with a wooden spool, form into balls and place on a serving plate. Serve warm.

HELVA AND SOY GELATO

Steps:

• Leave 100g halva for decoration.
• Put the crumbled halva in the blender with the milk and honey, puree.
• Add the soya cream and blend till smooth.
• chill.
• Place in your ice cream machine. ( it takes about 15 minutes on mine).
• To serve: Place a scoop of ice cream in a wine glass, drizzle some honey and sprinkle some chopped halva on top.
• a sprinkling of slivered almonds or sunflower seed also looks great.