Feta & Honey Ice Cream with Crispy Phyllo Shards
This innovative dessert combines creamy feta ice cream with the sweetness of honey and the crunch of crispy phyllo, creating a delightful treat perfect for any occasion.
Servings: 6 servings
Calories: 400kcal
Ingredients
Ice Cream Base
- 300 ml whole milk Creamy and rich, it forms the base of your ice cream.
- 300 ml heavy cream Adds velvety texture to the ice cream.
- 100 g caster sugar Provides sweetness and helps achieve the perfect frozen consistency.
- 4 pcs egg yolks Adds richness and helps bind ingredients.
- 120 g feta cheese (crumbled) The star ingredient, tangy and creamy.
- 1 tsp lemon zest Brings freshness to the flavor.
- 1 pinch salt Enhances sweetness and balances flavors.
Phyllo Shards
- 4 sheets phyllo dough Creates a crunchy texture.
- 3 tbsp melted butter Binds the phyllo layers.
- 1 tbsp sesame seeds or nigella seeds (optional) For extra flavor and crunch.
- 1 pinch flaky salt For sprinkling on top.
Honey Syrup
- 4 tbsp runny honey Sweet and floral, essential for drizzling.
- 1 small sprig fresh thyme or rosemary (optional) Adds an aromatic hint.
Garnishes
- Crushed to taste pistachios Adds nutty crunch.
- Extra to taste lemon zest Brightens the dish.
- Tiny to taste oregano or mint leaves For a fresh touch.
Instructions
Prepare the Ice Cream Base
- In a saucepan, heat the milk and cream until steaming without boiling. In a separate bowl, whisk the egg yolks with sugar until pale and creamy. Slowly pour the warm milk over the egg yolks while whisking. Return to the pot and stir over low heat until thickened.
Flavor the Mixture
- Remove from heat and stir in crumbled feta, lemon zest, and salt. Blend until smooth, then cool to room temperature before chilling in the refrigerator for at least 4 hours.
Churn the Ice Cream
- After chilling, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions. Transfer to an airtight container and freeze for 2-4 hours.
Prepare the Phyllo Shards
- Preheat your oven to 180°C (350°F). Brush the phyllo sheets with melted butter, sprinkle with sesame seeds and flaky salt, layer, fold, and bake on a lined sheet for 8-10 minutes or until golden.
Make the Honey Syrup
- Heat honey with thyme or rosemary until fragrant, then remove the herbs.
Assemble and Serve
- Scoop the ice cream into bowls, drizzle with honey syrup, and top with crushed pistachios and extra lemon zest. Serve with phyllo shards.
Notes
Taste and adjust flavors before chilling. Phyllo dough dries quickly, keep it covered. Store leftover phyllo shards in an airtight container.