Middle Eastern ‘ice cream sandwich’ with poached peaches

by Amy Howlett
Return to Recipe
Print

Ingredients

Store Cupboard

  • 250g of pistachio nuts, kernels only
  • 1 vanilla pod, split lengthways with seeds removed
  • 2 tbsp of orange blossom honey
  • 1/2 tsp fine sea salt
  • 7 large egg yolks
  • 125g of golden caster sugar
  • 4 tbsp of runny orange blossom honey, if you cannot find orange blossom honey regular runny honey will also work
  • 4 sheets of filo pastry
  • 250g of golden caster sugar
  • 1 vanilla pod, split lengthways
  • 200g of plain flour
  • 100g of ground almonds
  • 1/4 tsp fine sea salt
  • 100g of caster sugar
  • 1 medium egg
  • 1 tbsp of dried rose petals
  • dried rose petals
  • pistachio nuts, chopped (optional)

Spices & Dried Herbs

  • 2 cinnamon sticks, broken in half
  • 8 cardamom pods, bruised
  • 1/2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 cinnamon sticks, broken in half
  • 6 cardamom pods, bruised

Salad & Fresh Herbs

  • 1/2 tsp coriander seeds
  • 1/2 tsp coriander seeds, lightly crushed

Dairy

  • 300ml of double cream
  • 200ml of almond milk, (dairy milk can be used if you prefer)
  • 300ml of natural Greek yoghurt
  • 100g of butter, melted
  • 200g of unsalted butter, chopped and softened

Speciality Ingredients

  • 2 1/2 tsp rosewater
  • 1 tsp orange blossom water
  • 1 tbsp of rosewater
  • 1 tsp orange blossom water
  • 1 tsp vanilla bean paste, or extract
  • 1 tbsp of rosewater

Fruit & Vegetables

  • 1 orange, zested
  • 2 oranges, zested
  • 4 peaches, just ripe
  • 1 1/2 tbsp of lemon juice

Beverages

  • 500ml of water
  • 500ml of orange juice, freshly squeezed (from 6-7 oranges)