Instructions:

In a small saucepan, mix the sugar and water and boil for 5 minutes. Remove from the heat and let the mixture cool.

While the sugar syrup is cooling, whip the cream in a bowl until it forms stiff peaks. Cover and refrigerate.

Place the sugar syrup in the top of a double boiler (over, but not in boiling water) and add the egg yolks and Amaretto. Mix with a hand mixer or whisk, without stopping, until the mixture is thick and lighter in color and begins to form a foam on the surface. [This can take up to 15 minutes.] Remove from the heat and transfer to a mixing bowl.

Add the halvah and mix at a high speed without stopping for 15 minutes. [Use a KitchenAid mixer if you have one.] Fold in the whipped cream by hand, mixing gently with a plastic spatula until the mixture is even throughout.

Transfer to a 1 or 1 1/2-quart loaf pan (or a 4-6 cup container), cover with plastic wrap or parchment paper, and place in the freezer for a minimum of 6-8 hours. Serve in thick slices on a plate [or spoon into glass cups]. Garnish as you choose.


Yield: 6-8 servings