Ingredients
| 500 ml | Cream |
| 200 g | Icing sugar |
| 2 tsp | Ground cardamom |
| 6 pieces | Halva, available from indian food stores |
| ½ | Lemons, zested |
| 1 serving | Mukhwas, sugared spices available from Indian food stores |
Directions
- Gently break up 4 pieces of halva.
- Whip cream and icing sugar with cardamom until soft peaks form and hold. Fold in halva and zest, then pour mix into an air tight container and freeze for 4 hours.
- Remove from the freezer 20 minutes before serving to soften.
- Serve with extra halva and a scattering of mukhwas.