Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kaimaki ice cream. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. See more ideas about Istanbul turkey, Culinary, Radiant orchid fashion.
Kaimaki ice cream is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Kaimaki ice cream is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook kaimaki ice cream using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kaimaki ice cream:
- Make ready 1 l full fat milk
- Get 250 ml heavy cream
- Get 1 cup sugar + 2 tbsp sugar
- Take 2 tbsp pure salep powder
- Make ready 3 mastic grains
- Get 1 tbsp orange flower water
Dont go too exotic with it and stick with a classic Kunefe with kaimaki ice cream and you will remember it forever! Like the ekmek kaimaki ice cream no other. You can taste the great flavors and the people here are always smiling. The chocolate-strawberry ice cream was excellent, as the Kantaifi ice cream also.
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.
Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Kaimaki in Greece refers to mastic-flavored ice cream that is widely. It has a sticky texture due to the tulip, and white color. Chewy ice cream #Kaimaki flavored with mastic, served with sour cherry syrup and crashed toasted New #KaiMaki / #Momoharu i wanted to test Maki with a Maid Dress from The manga Anthology (and. The good old Greek ice cream trailer in a bucket. full of memories and flavors. Design Packaging for Your Favorite Ice Cream Flavor Okay, designers—we're salivating over here because for our.
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