Feta & Honey Ice Cream with Crispy Phyllo Shards
A sophisticated dessert that combines creamy feta ice cream with the sweet touch of honey and delightful crispy phyllo shards.
Servings: 4 servings
Calories: 280kcal
Ingredients
For the Ice Cream Base
- 300 ml whole milk Adds a luscious creaminess to the base.
- 300 ml heavy cream For a rich texture that makes the ice cream incredibly smooth.
- 100 g caster sugar Sweetens the mixture perfectly without any graininess.
- 4 piece egg yolks Helps to create a thick custard base.
- 120 g feta cheese (crumbled) Provides a distinct savory element that pairs beautifully with honey.
- 1 tsp lemon zest Adds a bright, citrusy note.
- 1 pinch salt Enhances the overall taste.
- 4 tbsp runny honey The star ingredient for drizzling.
For the Phyllo Shards
- 4 sheets phyllo dough Creates a delicate crunch.
- 3 tbsp melted butter Helps to crisp and flavor the phyllo.
- 1 tbsp sesame seeds or nigella seeds (optional) Adds texture and a nutty flavor.
- 1 pinch flaky salt Finishing touch to intensify flavors.
For Garnish
- crushed pistachios For a nutty crunch and a pop of color.
- extra lemon zest Brightens the presentation.
- tiny oregano or mint leaves Adds freshness and visual appeal.
Optional Flavor Twist
- 1 small sprig fresh thyme or rosemary (optional) Adds a hint of herbal aroma.
Instructions
Make the Custard Base
- In a saucepan, heat the whole milk and heavy cream over medium heat until steaming but not boiling.
- Whisk the egg yolks with caster sugar until pale and slightly thickened.
- Gradually pour the warm milk mixture over the yolks while whisking constantly.
- Transfer the mixture back to the saucepan and cook over low heat, stirring until thick enough to coat the back of a spoon.
Infuse with Feta & Chill
- Remove the custard from heat and stir in crumbled feta, lemon zest, and a pinch of salt.
- Blend with an immersion blender until smooth and strain through a fine sieve.
- Let cool to room temperature, then chill in the refrigerator for at least 4 hours.
Churn the Ice Cream
- Pour the cold custard into your ice cream machine and churn according to the manufacturer's instructions.
- Transfer the ice cream to a container and freeze for 2-4 hours to firm up completely.
Bake the Phyllo Shards
- Preheat your oven to 180°C (350°F) and lay out the phyllo sheets.
- Brush each sheet with melted butter, sprinkle with sesame or nigella seeds, and flaky salt.
- Bake for 8-10 minutes or until golden and crispy, then let cool.
Warm the Honey
- Gently warm honey in a saucepan along with the sprig of thyme or rosemary until fragrant.
- Remove herbs before serving.
Assemble and Serve
- Scoop ice cream into bowls and drizzle with warm honey.
- Scatter crushed pistachios and extra lemon zest, then serve with crispy phyllo shards.
Notes
For a more indulgent touch, consider adding fruit puree. If you don’t have an ice cream machine, freeze the custard base in a shallow dish, stirring every hour. Experiment with different cheeses or flavored honeys for variety.