Havlah Ice Cream Torte Food

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

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.

HALVA ICE-CREAM

Steps:

• Separate eggs and whisk whites until stiff.
• Add in sugar, a spoonfull at a time and whisk.
• Pour yolks and vanilla essence into mixture and carefully mix through.
• Beat up cream in separate bowl.
• Fold cream into egg mixture.
• Chop up halva - crumble it - and then fold into egg/cream mixture.
• Pour into loaf pan lined with wax paper (or use silicon container)and freeze.
• Before serving, turn out onto serving plate and drizzle with melted chocolate (optional).

ICE CREAM TORTE

Steps:

• Set aside 1 cup of cookie crumbs.
• Mix together remaining crumbs with melted butter.
• Press mixture into the bottom of a large pan.
• Spread vanilla ice cream evenly on top of crumb mixture.
• Freeze pan for 30 minutes.
• Spread warmed hot fudge evenly on top of vanilla ice cream.
• Freeze pan for 30 minutes.
• Spread strawberry ice cream evenly on top of fudge in pan.
• Freeze for 30 minutes more.
• Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
• Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
• Freeze for 30 minutes more before serving.

HAVLAH ICE CREAM TORTE

Steps:

• Preheat oven to 375°F. Blend cookies, butter and sugar in processor until cookies are finely ground. Add 1 1/2 cups halvah and blend in, using on/off turns. Sprinkle 1 1/4 cups crumb mixture over bottom of 9-inch-diameter glass pie dish. Press remaining crumb mixture firmly over bottom and halfway up sides of 9-inch-diameter springform pan. Bake until crumb mixture in pie dish and crust in pan begin to puff, about 10 minutes. Cool crumb mixture and crust completely.
• Spread 1 1/2 pints ice cream evenly on cooled crust in springform pan. Sprinkle with 1 cup crumbled halvah. Spread remaining ice cream over. Break up crumb mixture from pie dish. Sprinkle evenly over ice cream; press to adhere for top crust. Sprinkle with remaining 1/2 cup crumbled halvah. Cover; freeze torte until firm, at least 3 hours and up to 5 days.