Ingredients
For the ice cream
375g Antoniou Kataifi Pastry
200g unsalted butter, melted
125g pistachio nuts, chopped
2 litres vanilla ice cream
Extra pistachio nuts, chopped, for decorating
For the syrup
450g sugar
450 ml water
1 ribbon of orange rind
90ml Mastica spirit
Method
Before you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging. Preheat the oven to 180° Celsius.
To make the syrup
Add the sugar, water and orange rind to a small saucepan and boil for 20 minutes, or until the syrup is slightly thickened. Remove from the heat and add the Mastiha liqueur. Allow to cool.
To make the Kataifi ice cream
Place a rectangular tray measuring 33cm by 22cm by 5cm in front of you. Remove the Kataifi Pastry from its packaging and unravel the strands to loosen them, tearing roughly to create shorter pieces, placing them in the tray.
Pour the melted butter all over the Kataifi and use your fingers to massage it into the pastry. Bake for approximately 40 minutes or until golden.
Pour the cooled syrup over the hot Kataifi Pastry. After it sizzles, use two forks to separate the Kataifi Pastry into chunks. Scatter the chopped pistachio nuts and allow the tray to cool completely. Reserve and set aside 1/4 of the Kataifi Pastry to decorate the ice cream later.
Remove the ice cream from the freezer in its tub 20 minutes before using. Scoop 3/4 of the tub into the tray of Kataifi Pastry. Fold the Kataifi Pastry through the ice cream, then spread the remaining ice cream on top. Decorate with the reserved Kataifi and decorate with more pistachio nuts. Cover with cling wrap and place in the freezer for a few hours or overnight.
Video & Photography: Mary Politis from Mary’s Kouzina
Learn how to make this Kataifi Ice Cream with a Mastiha Syrup