Recipe

		Halvah Vanilla Ice Cream with Orange Honey Syrup
		Serving Size - 4
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

Ice Cream:

3 large egg yolks

1/2 cup sugar

1 tablespoon cornstarch

1 1/2 cups milk, scalded

1 teaspoon vanilla

1 1/2 cups well-chilled heavy cream

1/4 pound halvah (a ground sesame-seed and honey candy), cut into bits

Orange Honey Syrup:

1 cup honey

1/2 cup fresh orange juice

1/2 cup water

1 1/4 teaspoons minced fresh orange zest

2 tablespoons Manto (Greek orange herb-flavored liqueur, made by Metaxa)

Ice Cream: 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. Orange Honey Syrup: In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.