Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, kaimaki ice cream. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Kaimaki ice cream is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Kaimaki ice cream is something which I have loved my entire life. They’re nice and they look wonderful.
Throughout most of Greece, this ice cream is called Kaimaki ice cream, a word rooted in the Turkish word, "Kaimak" and no doubt referring to the cream in this ice cream. Kaimaki, a chewy ice cream Greeks love to eat with sour cherry syrup and sprinkles of pistachios or This specific ice cream is always elastic and it never freezes into a solid block. This fabulous, creamy ice cream calls for gum mastic, that gives it an almost chewy texture, and salep, used as a thickening agent.
To begin with this recipe, we must prepare a few components. You can have kaimaki ice cream using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kaimaki ice cream:
- Get 1 l full fat milk
- Take 250 ml heavy cream
- Prepare 1 cup sugar + 2 tbsp sugar
- Prepare 2 tbsp pure salep powder
- Prepare 3 mastic grains
- Get 1 tbsp orange flower water
The Real Greek moussaka, their souvlaki and the gossip. (Kaimaki is a unique flavoured Greek ice cream made from mastic, which gives the ice cream a slightly chewy texture and 'salepi', which is used as a thickening agent increasing the resistance to. Kaimaki/Momoharu: Who asks the other on dates: Kaito for sure. He's always planning fun dates for the two of them to go on The loser would have to buy everyone ice cream after the game was over. It has a sticky texture due to the tulip, and white color.
Instructions to make Kaimaki ice cream:
- Take a small pot and fill it halfway with milk.
- Place the rest of the milk in a pot together with the heavy cream, add one cup of sugar and place the pot over moderate heat to boil, mixing with a wooden spoon.
- Place the small pot over moderate heat as well and when it starts getting tepid add the 2 tbsp of salep. Mix until it dissolves, preferably with a whisk to avoid lumps and then add it to the larger pot after the mixture in it has boiled for a couple of minutes. Continue to stir at regular intervals.
- Blend the mastic grains with 2 tbsp of sugar in a food processor for a few seconds and add them to the mixture stirring until it dissolves.
- Turn down the heat and simmer without stirring until a layer of kaimaki -kind of cream with the consistency of a pudding- forms (it won't take more than 20 minutes).
- Remove the pot from heat, move the mixture into a metal container and place it in a slightly larger baking dish that you have filled with water and ice cubes. Stir softly and when the mixture chills add the orange flower water. Cover the metal container with a lid and place in the fridge overnight.
- Move the mixture to the ice cream maker that you have already prepared according to the instructions of the manufacturer. When the ice cream has thickened adequately (it won't thicken completely in the ice cream maker but in the freezer) move it once more to a metal container and place it in the freezer. Let it freeze thoroughly for a few hours.
- Before you serve it place it in the fridge for at least 15 minutes so that it softens a little bit.
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So that is going to wrap it up for this exceptional food kaimaki ice cream recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
