This is Pistachio and Ice Cream Halva is absolutely delicious, everybody will be asking for the recipe.
A quick note for new cooks; if the serving shape is putting you off, just skip it and serve the halva as you want, the shape just makes it good looking, it is not a must – however, it is not a big deal, just follow the pictures.
Normally preparing halva takes time. You have to continuously stir until it is ready. But this recipe speeds up the process by just putting the semolina into a non-stick pot without adding anything else. This way the semolina gets golden brown much quicker and you are ready to serve sooner.
For the shape, cover a small bowl with cling film or similar fill it halfway with halva, press it down with a soup scoop, a layer, a spatula or your hands. Fill the hole with vanilla ice cream. Flip it over on to a service plate.
Add a scoop of halva 
Press down with a layer 
Obtain this shape 
Fill the hole with ice cream 
Flip over 
Garnish and enjoy
Sprinkle with ground pistachio or coconut flakes or leave it plain. You will notice that my pictures show plain ones, it was finished so quickly, I did not have a chance to garnish.
Serve warm or cold. Enjoy.
Pistachio and Ice Cream Halva
Ingredients
- 250 grams semolina fine
- 100 + 25 grams butter
- 275 grams sugar
- 400 millilitres water
- 2-3 tablespoons ground pistachio
- 10 scoops vanilla ice cream
Instructions
- Pour 250 grams fine semolina into a non-stick pot, without adding anything else. Always keep an eye on it, mix often so it does not get burnt. Saute over medium heat, until brownish. Do not close the lid at this stage.
- Once the semolina turns brownish, add 25 grams of butter and 2-3 spoons of ground pistachio. Saute all together for another 3-4 minutes. Close the heat.
- Right when you start to sauté the semolina in the first step also bring to boil 100 grams of butter, 400 millilitre of water and 275 grams of sugar in a separate pot. Mix occasionally and when the sugar and the butter melt close the heat.
- When both the semolina and the syrup is ready, pour the syrup slowly into the semolina pot. Hold the lid in your hand and protect yourself as the syrup will splatter around. Mix well. Cover the lid, close the heat and set aside for about 10 minutes.
- For service take a small serving bowl and cover it with a food cling film or similar. Fill the bottom of the bowl with the halva. Press it down firmly so the sides of the bowl are also covered with halva and form a hole in the middle with even amount of halva all around. Use a soup scoop.
- Fill the hole with vanilla ice-cream. Flip it over on to a serving plate.
- Sprinkle with pistachio or coconut flakes, serve immediately.