Most of my creativity springs from problematic situations. You probably know too well what I mean. Take for instance last month. Jennifer was coming to visit for a few days. The night before her arrival I realized that she was arriving on her birthday. Normally birthdays mean cake or pie or some other wonderful sweet that Frederick and I put together. We look forward to such times: licking the bowl and the beaters, enjoying the kitchen fill with tantalizing aromas.
The problem: I was booked up until the moment Jennifer was to arrive.
Solution: Put together a frozen dessert with foods already on hand. Admittedly, I have some unusual foods on hand. Being addicted to shopping in ethnic groceries leaves me supplied with items my mother never heard of.
In this case I decided to break into a can of halvah I had squirreled away for making halvah ice cream — it is a sesame seed confection available in Middle Eastern groceries. I had not gotten around to the ice cream and so just changed the plan for than can of halvah.
What might complement the halvah flavor? Pomegranate or rose! In my stash of delectable exotics I have pomegranate molasses and rose syrup. It pays to keep such foods handy for quick dishes like this ice cream sundae. Oh yes, what a hit!
The vanilla ice cream was not homemade, but a very fine quality. Naturally, the quality of the ice cream can make or break your dessert. Go for the gold!
We were in the final stages of dessert assembly when we tested the pomegranate and rose flavors. Both were lovely, but the rose tended to overpower the halvah flavor, especially when I put on enough of the rose syrup to produce the visual impact we were looking for. Pomegranate molasses won the day.
When I do get around to making my halvah ice cream I will add a tablespoon to the ice cream mix. A touch of rose would be magical. Just a touch! Well, that’s for another day and another post, but I did get quite inspired by this present dessert to do some experimenting. You’ll be inspired too!
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