Halva Ice Cream With Sour Cherries
A decadent vegan treat from ‘V Street.’ Image by Yoni Nimroad
We knew soft serve would be an integral part of our dessert menu at V Street. We did not, however, realize that a soft-serve machine would cost more than some cars or that it requires about a day’s worth of labor to keep it tuned up each week! But the ice creams themselves are so good, so decadent, so downright unfair, we could never turn back. Halva was the first flavor we introduced on our menu. Its creaminess is complemented by the tart flavor burst in the sour cherries.
Related
Serves 4 to 6
1 cup sugar
2 cups soy milk
1 cup tahini
1 teaspoon vanilla extract
2 teaspoons lemon juice
½ teaspoon salt
Sour Cherries (See below)
1) Bring the sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium and cook for 5 minutes, until the mixture forms a thick syrup.
2) Remove from the heat and stir in the soy milk. Let the mixture cool fully before transferring it to a blender. Add the remaining ingredients except sour cherries and blend until smooth. Transfer the contents to a bowl and refrigerate for about 1 hour, or until chilled.
3) Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer for up to 1 week.
4) Serve topped with sour cherries.
Sour Cherries
¼ cup sugar
2 cups fresh or frozen pitted sour cherries (substitute any cherry; if using frozen, thaw and drain before use)
½ teaspoon vanilla extract
1 tablespoon cornstarch
1) Bring the sugar and ½ cup water to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, then add the cherries and vanilla extract. Cook until the cherries soften, about 4 minutes.
2) Combine the cornstarch and 2 tablespoons water to create a slurry. Add to the cherries and bring just to a boil, then remove from the heat. 3 Once fully cool, transfer to an airtight container and store in the refrigerator for up to 5 days.
Related
From “V Street” by Rich Landau and Kate Jacoby. Copyright © 2016 by Rich Landau and Kate Jacoby. Reprinted by permission of William Morrow Books, an imprint of HarperCollins Publishers.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
