Amy Kleinhans-Curd shares her recipe for ice cream with halva and Turkish delight with us.
She is still as lovely as she was in 1992 when she was crowned Miss South Africa. This ice cream recipe she got from chef Margot Janse from The Tasting Room, La Quartier in Franschhoek and it’s always a winner.
Amy’s top tip is to always have Teriyaki sauce at hand – it tastes great and masks any slight mistakes that might occur when she has guests.
4 to 6 servings
500 ml (2 c) fresh cream
385 g (1 tin) condensed milk
1 packet of halva
50 g (½ packet) pistachio nuts, chopped
500 ml (2 c) Turkish delight, cubed
- Whip cream to just stiff with an electric whisk.
- Stir condensed milk into whipped cream with spoon.
- Fold in halva, pistachio nuts and Turkish delight.
- Spoon mixture into a serving bowl and place in freezer till needed.
Halva is available at speciality shops and some greengrocers. You can replace it with peanut brittle, although that is sweeter than halva.