One last dose of the “tsoureki biscuits” I made, was waiting for me to turn them into an amazing dessert once more. At the negotiating table with my daughters, I presented my new ideas of what we could make, they looked at each other and unanimously voted for truffles again. Again! For goodness sake!

But because in our house we respect the democratic procedures, I made ice cream! They proudly stated that they would not eat it since I recklessly spent our last biscuits. They would only try it, they said. Out of curiosity, they said. And the ice cream log mysteriously disappeared!

Ingredients

For the log

• A few slices of tsoureki
• Some dried fruits of your preference, chopped in small pieces
• 1 dose of “Mastic or vanilla ice cream”

For the “Mastic or vanilla ice cream”

• 120 g sugar
• 120 g water
• 5 egg yolks
• 500 g heavy cream whipped until frothy

Add some more flavour with 4 drops of mastic extract or 5 g of mastic powder. If your tsoureki contains mastic don’t add more. If you don’t like the mastic aroma, use vanilla extract. 

Preparation

Chop the dried fruits in small pieces. Cut the tsoureki in thin slices, about 0,5 cm.

You will use tsoureki but let me tell you about the tsoureki biscuits that I use. In reality, they are nothing more than tsoureki dough that never rose properly. My attempts to make good use of this dough resulted in these “biscuits”. Ever since I invented these biscuits I store them in the freezer and use them in various desserts because they add a pleasant aroma and flavour of tsoureki. If you wanter why I insist on making and using them, it is because they are harder than the normal tsoureki, they don’t disappear and the flavour is stronger. And when I say harder, I mean they don’t melt but they break into small crumbs keeping all the tsoureki flavour condensed. If you want to check how I make them, click here. And of course if you don’t have tsoureki you feel free to use any other cookie you like.

For the ice cream

Whip the heavy cream in the mixer until frothy and put it in the fridge until you need it.

In a saucepan boil the water with sugar and make a syrup. Once it starts to boil keep it in the heat for 2-3 minutes and then remove it.

Separate the yolks from the egg whites. Beat the yolks in the mixer. While beating the eggs pour slowly the boiling hot syrup. This way you pasteurise the yolks. Keep beating until the mixture is a frothy cream and the mixer bowl is full.

If you want to see photos for the ice cream preparation click on my initial ice cream article here. 

Add to the mixture the whipped cream you prepared previously. Stir gently to incorporate. Add mastic or vanilla, the pieces of fruit and mix gently.

Cover a mold with cling film that protrudes at the edges and pour in 1/3 of the ice cream. Spread the slices of tsoureki. Continue with ice cream, slices again and finish with the rest of the ice cream. Fold the film covering the surface of the ice cream and place it in the freezer for at least 4 hours to harden.

This ice cream, which is essentially a semifreddo, doesn’t need an ice cream machine, doesn’t need to be beaten again and doesn’t form crystals. It has a flawless texture, velvety and doesn’t freeze. It is cut into slices as soon as it comes out of the freezer but you can also serve it in scoops.

More recipes with tsoureki…

Ice cream cheesecake with tsoureki and strawberry sauce

Chocolate truffles with tsoureki

Tsoureki filled chocolate kariokes

Enjoy!

Nanà…