Greek Kaimaki ice cream without a machine

Make the most velvety homemade kaimaki ice cream using just your blender and a resealable plastic bag!

If Greek summer tasted like ice cream, it would definitely had the flavour of kaimaki! Make this recipe for easy homemade Greek Kaimaki ice cream to have an authentic gelato in your freezer at any time, without investing in an ice cream machine!

Buying a stand mixer like Kenwood’s Cooking Chef you are immediately tempted to buy whatever compatible accessory exists… Juicers, accessories for making pasta, large jugs for blenders, grinders, small jugs for blenders, the list goes on and on…

But why invest in attachments that you won’t often use, when you can get just as good results without additional tools? These thoughts led me to experiment making my own ice cream with the tools I already had in my kitchen. My Kenwood Cooking chef, a resealable plastic bag and the recipe for the most delicious greek ice cream!

Some tips on the process:

How to make it without ice cream machine:

To achieve the perfect texture and avoid ice crystals on the surface, freeze the mixture in an airtight food bag. Then, we blend it in the blender to make it fluffy and prevent crystallization.

Unlike methods placing the mixture in a bain-marie or stirring it until it freezes, this method is easy and effective. For blending the ice cream, I used the blender attachment of the Kenwood Cooking Chef. However, you can achieve the same result with any high power blender.

Caution: Fill the blender according to its size, up to the middle, to ensure the uniform blending of the entire mixture.

How to serve Kaimaki ice cream

Kaimaki is the most traditional Greek ice cream, known for the unique aromas of mastic and the velvety texture of salep. It can be served in a ball or a biscuit cone with sour cherry syrup, or as a topping on traditional syrupy cakes such as orange pie.

Print Recipe

Greek Kaimaki ice cream without a machine

Author: Kitchen Wizardries Cooking Method: Kenwood Cooking Chef Cuisine: Greek Courses: Desserts Recipe Keys: Dairy

Difficulty: Intermediate Prep Time 5 mins Cook Time 20 mins Rest Time 225 mins Total Time 4 hrs 10 mins

Servings: 10

Best Season: Summer

Description

Home-made Greek kaimaki ice cream with velvety and chewy texture, made quickly and easily without an ice cream maker.

Ingredients

Servings

• 1 l milk (full fat)
• 220 ml double cream
• 250 g caster sugar
• 100 g glycose syrup
• 5 g salep
• 4 g Mastic powder
• 1 stick cinammon

Instructions

1. Place all the ingredients in a saucepan over medium heat.

2. Stir the ingredients until dissolved and using a food thermometer keep an eye in the temperature of the mixture until it reaches 80C.

3. Remove from the heat and let it cool completely.

4. When cooled strain the mixture twice through a fine mesh sieve to make sure that it does not contain any leftovers from the mastic powder and the salep.

5. Put the mixture in a resealable bag, press it to remove excess air and seal it tight.

6. Place it in the freezer in horizontal position for at least two hours.

7. Check the ice cream mixture to see if it has freeze. Punch it to break it into small chunks and put it in the mixer.

8. Blend thoroughly in high speed until it becomes smooth and velvety.

9. Place it in the freezer in an airtight container and leave it to freeze for at least one hour before serving.

Note

Before serving leave the ice cream on room temperature for 5'-10'.