Feta & Honey Ice Cream with Crispy Phyllo Shards
This unique Feta & Honey Ice Cream combines the creaminess of ice cream with the tang of feta cheese, offering a delightful contrast in flavors and textures supported by crispy phyllo shards.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Ice Cream
- 300 ml whole milk Rich and creamy, infusing the ice cream with a luscious mouthfeel.
- 300 ml heavy cream Adding extra creaminess for a silky texture.
- 100 g caster sugar To sweeten the ice cream, balancing with the savory feta.
- 4 pieces egg yolks Thickens the custard base, adding richness.
- 120 g feta cheese (crumbled) The star ingredient adding a unique salty tang.
- 1 tsp lemon zest Infuses brightness into the ice cream.
- 1 pinch salt Enhances the flavors.
- 4 tbsp runny honey Adds floral sweetness.
- 1 small sprig fresh thyme or rosemary (optional) For subtle herbal aroma.
For the Phyllo Shards
- 4 sheets phyllo dough For crispy shards.
- 3 tbsp melted butter Helps crisp up the phyllo.
- 1 tbsp sesame seeds or nigella seeds (optional) Adds texture and flavor.
- 1 pinch flaky salt Enhances the sweetness of honey.
For Garnish
- to taste crushed pistachios For added crunch.
- to taste extra lemon zest For visual brightness.
- to taste tiny oregano or mint leaves Provides fragrant touch.
Instructions
Make the Custard Base
- Heat the milk and cream in a saucepan over medium heat until steaming but not boiling.
- In a separate bowl, whisk the egg yolks with sugar until pale and creamy.
- Slowly pour the warm milk mixture over the egg yolks while whisking constantly to prevent curdling.
- Return this mixture to the pot and cook on low heat, stirring gently until it thickens enough to coat the back of a spoon.
Infuse with Feta & Chill
- Remove the custard from heat, stir in crumbled feta, lemon zest, and a pinch of salt.
- Blend until smooth with an immersion blender, and strain if desired for ultra-smooth texture.
- Allow to cool at room temperature, then refrigerate for a minimum of four hours.
Churn the Ice Cream
- Pour the custard into your ice cream machine and churn according to manufacturer's instructions until thick.
- Transfer to a container to freeze for an additional 2-4 hours for a firmer texture.
Bake the Phyllo Shards
- Preheat the oven to 180°C (350°F).
- Brush each sheet of phyllo with melted butter, sprinkle with seeds and flaky salt, then bake until golden and crispy (about 8-10 minutes).
- Let cool before breaking into shards.
Warm the Honey
- Gently heat honey with thyme or rosemary in a small saucepan until fragrant, but do not boil.
Assemble and Serve
- Scoop ice cream into bowls, drizzle with warm honey, and add toppings like crushed pistachios and lemon zest.
- Serve with crispy phyllo shards for added crunch.
Notes
For best results, use high-quality feta cheese and chill your ice cream maker bowl before churning. Experiment with different cheeses and sweeteners.