Greek Ice Cream And Loukoumades (n) (v) Recipe
Frozen Greek yoghurt, candied walnuts, berries and Greek doughnuts.
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Ingredients
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Frozen Greek Yogurt & Toppings
Candied Walnuts
Loukoumades (Greek Doughnuts)
Finishing
Method
Frozen Greek Yogurt & Toppings
Make frozen Greek yogurt base
In a medium bowl whisk together Greek yogurt, heavy cream, honey, vanilla extract, granulated sugar and lemon zest until smooth and sugar is mostly dissolved (about 1–2 minutes).
If you have an ice cream maker: chill the mixture in the refrigerator for 30 minutes, then churn according to manufacturer instructions (usually ~20–25 minutes) until thick and frozen-soft. Transfer to a shallow airtight container and freeze for at least 2 hours to firm up.
If you don't have an ice cream maker: pour the mixture into a shallow metal or glass pan, freeze for 30 minutes, then vigorously whisk or beat with a hand mixer to break ice crystals. Repeat every 30 minutes for 2–3 cycles until smooth and scoopable, then freeze 1–2 hours to set.
Prepare berries
Rinse and drain mixed berries. Halve large strawberries. Toss gently with a teaspoon of honey if you prefer sweeter fruit and set aside at room temperature while you finish other components.
Candied Walnuts
Line a baking sheet with parchment paper or a silicone mat. In a nonstick skillet over medium heat combine sugar and water and warm, stirring until sugar dissolves and begins to bubble (about 2 minutes).
Add walnuts, cinnamon, and a pinch of salt. Stir constantly for 2–3 minutes so the sugar coats the nuts and cooks to a glossy syrup that crystallizes slightly. Continue cooking until walnuts are toasted and coated, about 3–4 minutes more, then quickly transfer nuts to the prepared sheet, spreading them in a single layer to cool. Once cool, break into pieces if needed.
Loukoumades (Greek Doughnuts)
Activate yeast and make batter
In a small bowl combine warm water, warm milk and 1 tbsp sugar. Sprinkle yeast over the top and let sit 5–7 minutes until foamy. In a large bowl whisk together flour and salt. Stir the foamy yeast mixture and 1 tsp olive oil (if using) into the flour to form a wet, sticky batter. The batter should be like thick pancake batter; add a tablespoon of water if too stiff.
Fry loukoumades
Heat neutral oil in a deep, heavy pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor temperature. Line a plate with paper towels. Using two spoons or a small ice-cream scoop (1 tablespoon size), drop rounded tablespoons of batter into the hot oil, working in small batches so oil temperature stays steady. Fry, turning occasionally, until golden brown and puffed, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Keep loukoumades warm in a 200°F (95°C) oven on a tray while you finish frying remaining batter.
Honey finish
Warm 1/2 cup honey gently in a small saucepan or microwave to loosen it (do not boil). Toss or drizzle fried doughnuts in the warm honey so they are well coated and slightly sticky.
Finishing & Assembly
Assemble dessert: scoop frozen Greek yogurt into serving dishes (2–3 scoops per person). Arrange 3–5 warm honey-coated loukoumades alongside or on top of the yogurt.
Scatter candied walnuts and mixed berries over and around the ice cream and doughnuts.
Drizzle an extra 2–3 teaspoons of warmed honey over each portion, dust lightly with ground cinnamon and optionally a little powdered sugar. Garnish with a mint leaf.
Serve immediately so loukoumades stay warm and contrast with the frozen yogurt.