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Pagoto Kaimaki: Orchid Ice Cream with Gum Mastic

This is a discussion on Pagoto Kaimaki: Orchid Ice Cream with Gum Mastic within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; Description: In Greek: παγωτό καϊμάκι, pronounced pah-ghoh- TOH kah-ee-MAH-kee This fabulous, creamy ice cream calls ...

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  1. #1
    SvenLittkowski's Avatar
    SvenLittkowski is offline Rooting Member
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    Default Pagoto Kaimaki: Orchid Ice Cream with Gum Mastic

    Description: In Greek: παγωτό καϊμάκι, pronounced pah-ghoh-
    TOH kah-ee-MAH-kee

    This fabulous, creamy ice cream calls for gum
    mastic, that gives it an almost chewy texture, and
    salep, used as a thickening agent. Both give the ice
    cream a unique taste. Golden gum mastic from Chios
    (mastiha) may be available through Greek grocers,
    and salep (salepi, sahlep, sahlab - a powder made
    from the root of an orchid plant) may be available
    from Greek, Egyptian, Lebanese, Turkish, or Kosher
    Markets. This is a smoother preparation than the
    Turkish dondurma.
    Serving Size: 2 - 4
    Time: 30 minutes, + 6 h freezing
    Difficulty: Easy

    Ingredients:
    1. - 3 cups of double cream or whipping cream
    2. - 3 cups of full fat milk
    3. - 1 1/8 cups of sugar
    4. - 3 teaspoons of salep (level)
    5. - 7/8 - 1 teaspoon of golden gum mastic, ground (see below)
    Preparation:
    1. Note about buying salepi: The most common form available has been premixed with sugar and other additives. The best salepi for this recipe is the pure ground orchid root if you can find it. If not, use 4-5 times the amount of salepi called for in the recipe and decrease the sugar to 1 cup.
    Instructions:
    1. Grind the mastic: Mastic is usually sold in drops of resin which can stick to the mortar and pestle during grinding. To avoid, freeze mastic for 15 minutes before using and place it along with 1-2 tablespoons of the sugar in the mortar. Grind with the pestle.

    2. In a mixing bowl, beat 1/2 cup of the milk with the ground mastic (and sugar used to grind) until completely blended. Dissolve the salepi in 1/2 cup of cold milk. Warm the remaining milk in a saucepan over low heat. Beating the mastic mixture at high speed, add the warm milk, then the dissolved salepi.

    3. Add remaining sugar and cream.

    4. Transfer the mixture to a saucepan and boil over low heat for about 20 minutes, stirring frequently to prevent sticking and clumping. Remove from heat
    5. and set aside to cool to room temperature.

    6. Ice cream maker: When cooled, transfer to ice cream maker and freeze according to manufacturer's instructions.

    7. Without ice cream maker: Transfer to a metal container, cover with tightly fitting lid or foil and place in freezer. Every half hour, remove from freezer, transfer to a mixing bowl and beat with a hand mixer until frothy. Quickly place back in the metal container and put in the freezer. Repeat three more times. Remove from freezer 10 minutes before serving.

    8. Serve alone, with a syrup topping or spoon sweet, and sprinkle with chopped almonds. Kaimaki is also served with syrupy sweets like karythopita (Greek walnut cake).

  2. #2
    Brutal_Dreamer's Avatar
    Brutal_Dreamer is offline Dreaming with my eyes open...
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    Default

    I love all kinds of ice cream. I would love to taste this.

    Cheers,
    BD

  3. #3
    SvenLittkowski's Avatar
    SvenLittkowski is offline Rooting Member
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    I usually make many sorts of ice cream by myself. If you know those baking mixes like muffin types, or strawberry cheese cake and those, then you have already the base for delicious ice creams. I sometimes prepare the dough of those cakes, and put it in pieces into the ice cream and stir up. The ice cream is the usual mixture of whipped cream, milk, foam-beaten egg-white, sugar, (maybe a bit butter), and the cream or filling of the cake mix. It works.

  4. #4
    delilah's Avatar
    delilah is offline Senior Member
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    Wow! Interesting! I read about salep and orchid ice cream in "The Orchid Thief" and remembering googling to find out how to make it.

  5. #5
    SvenLittkowski's Avatar
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    But seriously, how many loving orchid fans would process their orchids after years of growing them, just to eat them within a few minutes as ice cream or fried blossoms in crispy dough? Ha ha ha! ´That might break their heart...

    Gita, I just read in your profile about your fragrant phals. Which ones you have? Do you have any seeds, and would you be interested in some seed exchange? Check my thread inside OrchidBids, if you like.

  6. #6
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    The main ingredients are so hard to find but I bet this is one-of-a-kind ice cream!I would love to try it,let me know where to find the main ingredients.

  7. #7
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  8. #8
    SvenLittkowski's Avatar
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    Thanks for the postings, everyone. :-)

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