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1
In a bowl whip the sweet cream until it forms stiff peaks. In a small saucepan mix the sugar with 6 tablespoons of water and boil for 5 minutes.
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2
Remove from the heat and let the mixture cool.
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3
In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto.
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4
Mix with a hand mixer without stopping until the mixture is thick in texture and lighter in color and begins to form a foam on the surface.
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5
Remove from the heat, transfer to a mixing bowl and add the halvah.
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6
Mix at a high speed without stopping for 15 minutes and then fold in the whipped cream, mixing gently with a plastic spatula until the mixture is even throughout.
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7
Transfer the mixture to a loaf pan, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6-8 hours. Serve in thick slices as a dessert.
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8
*Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It`s available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.
