Description
A delightful dessert combining crispy kataifi pastry with creamy ice cream and a fragrant mastiha syrup.
Ingredients
Scale
- 2 cups kataifi pastry, thawed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon mastiha powder (or 1 teaspoon mastiha resin, finely ground)
- 1/2 cup water
Instructions
- Preheat your oven to 350°F.
- Spread the kataifi pastry evenly on a baking sheet and brush it with melted butter.
- Bake for 20-25 minutes until golden brown and crispy.
- Allow the kataifi to cool completely.
- In a bowl, whisk together heavy cream, whole milk, sweetened condensed milk, vanilla extract, and salt until smooth.
- Gradually mix in the mastiha powder until fully integrated.
- Crumble the cooled kataifi into small pieces and fold it into the ice cream mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until soft-serve texture is achieved.
- Transfer to a lidded container and freeze for at least 4 hours until solid.
- For the mastiha drizzle, combine water and sugar in a saucepan over medium heat, stirring until dissolved.
- Add mastiha powder and simmer for 5-7 minutes until syrup thickens slightly.
- Let the syrup cool down.
- Serve the kataifi ice cream in bowls or cones, drizzled with mastiha syrup.
Notes
- Ensure the kataifi pastry is fully thawed before use.
- Adjust the amount of mastiha powder according to your taste preference.
- For a richer flavor, consider using more heavy cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Churning
- Cuisine: Greek
Nutrition
- Serving Size: 1 scoop
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Kataifi Ice Cream, Mastiha Syrup, Greek Dessert