Pareve Halva Icecream

Ingredients

• 1.2 Orly-Whip, non-dairy whipping cream substitute; 2 sachets
• 2.6 eggs, separated
• 3.0.67 cup sugar
• 4.250 gram halva, flaked; do not flake too fine

Method

1. 1.Cream the egg yolks and the sugar until thick and lemon coloured.
2. 2.Whip the orlywhip until stiff.
3. 3.Fold orlywhip into the egg yolk mixture.
4. 4.Beat egg whites until stiff.
5. 5.Fold into the egg yolk and orlywhip mixture.
6. 6.Flake the halva and carefully fold into the combined mixtures. Do not flake the halva too fine.
7. 7.Pour into a loose bottom tin that has been rinsed out with 1 tablespoon oil and ½ cup water.
8. 8.Cover and allow to set in freezer for at least 18 hours.

Notes

• Orly-Whip = non-dairy whipping cream substitute; this recipe is pareve (no dairy).
• Card note: 'Made with orlywhip, this icecream tends to melt quickly. Try using Oetker's Whipit to stabilize the orlywhip.'
• Card note: 'This icecream can be made non-pareve. Use 500ml cream instead of the orlywhip.'
• Requires at least 18 hours in the freezer — best made the day before.