Flavored ices were first served on the streets in ancient Greece. Though they probably achieved something more like a snow cone, I wanted to incorporate a lot of the flavors of the region and time into this sundae. Halva was also invented in ancient Greece, hence its appearance here. We also have a family thing about always incorporating Baked Alaskas into meals.
Goat Milk & Olive Oil Ice Cream
- 4 cups Goat half-and-half
- or two cups each whole milk and cream
- 1 cup powdered sugar
- 1/2 cup good quality, Greek, grassy extra virgin olive oil
- 1/4 tsp coarse salt
- 1 good squeeze of fresh orange juice
- Whisk ingredients together assertively
- Strain any orange bits
- Freeze in your ice cream machine
- 3/4 cup Tahini
- 1/4 cup water
- 1 cup sugar
- Dissolve water and sugar in a small pot, over low to medium heat, using a candy thermometer to track the temperature
- Heat the tahini over low heat in a separate small pot
- When the sugar mixture gets to 260 F, pour in the Tahini, and stir it together
- Pour into a greased or lined container
- Refrigerate at least 24 hours before serving
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
Whip egg whites and tartar together until stiff peaks form. Add half the sugar at a time, and continue beating until stiff peaks return.
Gently crumble the halwa into the serving dishes, creating a layer of texture in the bottom. Scoop or quenelle the ice cream over the halwa. Scoop or pipe the meringue over the ice cream, fully covering the ice cream. Use a torch to gently toast the outside of the meringue. Serve immediately. We literally ate this too fast to get a photo, sorry.