Kanafe Ice Cream
Ingredients
- 1 56 oz container ice cream (or pareve ice cream)
- ½ package Kadaif
- ½ cup margarine, melted
Simple Syrup
- ½ cup sugar
- 3 tablespoons water
- ½ tablespoon orange blossom water
- 1 handful crushed pistachios
- 1 handful pomegranate seeds
- ¼ (12 oz container) halva
- Silan, for drizzling
Instructions
- Preheat oven to 350⁰F. Line a baking sheet with parchment paper. Let Kadaif thaw at room temperature for about an hour. On the prepared baking sheet, toss Kadaif with margarine. Spread evenly and bake, for about 10-12 minutes, or until lightly golden. Toss a couple times during the baking so that inner parts get toasted and outer parts don’t overcook. Watch carefully! Set aside.
- Prepare the simple syrup. Combine sugar and water in a small saucepan. Bring to a boil and boil until sugar is dissolved. Stir in orange blossom water and let cool completely. Store in a jar until ready to use.
- Plate your ice cream! Scoop ice cream onto a tray or platter. (Can be frozen at this point or prepared fully and frozen). Top with Kadaif. Shred halva on top of Kadaif. Sprinkle with pomegranate seeds and pistachios. Drizzle on silan. Finally, drizzle on orange blossom water (careful, as if it’s liquidy and not thick, it can drip).
- Freeze or enjoy immediately!
