Ice cream with cardamom, rose water and gum mastic

June 16th, 2012 § 0

A typical Aegean ice cream with gum mastic from Chios island. In addition, the cardamom gives an intensely aromatic taste, like mint flavour to this ice cream.

  • 2 cup milk
  • 1 cup (250 ml) double cream
  • 120 gr caster sugar
  • 1 t gum mastic crystals (crushed)
  • 3 T rose water
  • 8 whole green cardamoms (crushed)
  • dried rose petals
  • Pestle the cardamoms in a mortar. Take out the pods and press the seeds to a fine powder.

    Crush the Chios gum mastic crystals and set aside.

    Put the milk and double cream into a large, heavy bottom saucepan. Add cardamom powder. Bring to boil by stirring it constantly until the mixture turns thick. Add crushed gum mastic and leave it to cool.

    Place rose water and sugar in a saucepan and make a thin syrup. Combine the syrup with creamy mixture and beat well.

    Spoon it into an air tight container and let it cool in  the freezer. After 2 hours, take it out of the freezer and beat it with a mixer until smooth to prevent crystallisation.

    If you have an ice cream machine, simply churn in until thick enough.

    Before serving you can garnish with dried rose petals for an extra flavour.

    Cinnamon cookie ice cream sandwich for Mother’s day

    May 13th, 2012 § 0

    Happy Mother’s day to all and to Mükü!

    You can find the cinnamon cookies recipe from here.

    for the filling:

    • 200 gr clotted cream ice cream (kaymaklı dondurma~ ?????? ???????) (or any ice cream of your choice)
    • 2 T coarsely chopped hazelnuts

    Prepare the dough and bake the cinnamon cookies as directed.

    Scoop out the ice cream on the flat side of one cinnamon cookie.

    Sprinkle with chopped hazelnuts and top with another cookie.

    Press and wrap in plastic wrap.

    Freeze until serving.

    Souffle with tahin and grape molasses

    March 22nd, 2012 § 0

    • 70 gr tahin
    • 3 T grape molasses
    • 3 eggs
    • 50 gr sugar
    • 2 T flour
    • 1 t baking powder

    Brush the souffle dishes with softened butter and apply a thin layer of granulated sugar. Shake to coat all parts.

    Preheat the oven to 180°C.

    Whisk the eggs with sugar.

    Beat tahin with grape molasses.

    Add the whipped egg tahin-molasses mixture. Then add flour and baking powder. Keep whisking to give volume to the souffle.

    Spoon the mixture into the souffle dishes by filling the half of them each.

    Bake at 180° C for 15 minutes.

    The souffle should have risen by two third of its original height. It must be crisp on top and moist in the centre.

    Pudding with poppy seed paste and grape molasses

    March 18th, 2012 § 0

    Turkish cuisine exhibits a wide variety of milk based desserts, generally called pudding (muhallebi).

    An alternative pudding with our traditional ingredients, will surprise the palates.

  • 1 lt. milk
  • 1/2 T. rice flour
  • 1/4 cup grape molasses
  • 1/2 cup poppy seed paste
  • cinnamon
  • walnut (chopped)
  • Put all the ingredients into a pan. Cook stirring constantly over low heat until it begins to thicken.   

    When it is thick enough, fill the half of mini pudding bowls with pudding.

    Spread over chopped walnut layer. Split the rest of the pudding to the mini bowls.

    for topping:

  • 1 T finely chopped walnut
  • 1 T orange zest
  • Grate one orange with a lemon zester that makes long, thin strands of zest.

    Double chop the walnuts with a food processor.

    Sprinkle with finely chopped walnut and orange zest over top, before serving.

    Pudding with pine nuts and tahin sauce

    February 8th, 2012 § 0

    Tahin is obtained by grindling sesame seeds that involves a distillation process and graces our tables on cold winter days.

    Besides being used in helva, tahin is a component of several dishes from sweet to main dishes.

  • 1 lt. milk
  • 3 T. rice flour
  • 1/2 cup sugar 
  • 1 T pine nut
  • Put all the ingredients into a pan. Cook stirring constantly over low heat until boils. Continue to stir until it begins to thicken.  Add the filtered almonds. Be careful not to lump the rice flour. For that reason,beat the pudding with a hand blender for a minute to homogenize it. The pudding will be more sticky after beating with the blender. 

    When it is thick enough, add pine nuts. Pour into bowls while it is still hot and let them cool. 

    for topping:

  • 2 T tahin sauce
  • Refrigerate until ready to serve. When ready, drizzle with tahin sauce.

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