Ingredients
Makes 15 Ice Cream Balls
200g Antoniou Kataifi Pastry
130g walnuts, chopped finely (or other nut)
1 and ½ teaspoon ground cinnamon
3 tablespoons raw sugar
1.5 litres vanilla ice cream
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Using a sharp knife, cut the Kataifi Pastry into 1cm lengths. Place the pastry in a large frypan over medium heat and cook until golden, mixing and tossing throughout the cooking process, approximately 10 minutes. Remove from the heat and transfer to a large flat tray. Allow to cool.
Add the walnuts, cinnamon and sugar to the tray and mix until well combined.
Line a flat tray with baking paper. Scoop an 80ml ball of ice cream from the tub (form it into a ball shape with your hands if needed), and roll it in the Kataifi mixture. Pick the ball up and gently coat the ball with more mixture, using the force of your hands. Transfer it to the lined tray and place it in the freezer until firm, approximately 1 hour. Repeat with the remaining ice cream and Kataifi mixture.
(Alternatively, you can prepare the plain ice cream balls and freeze them for an hour before then coating them in the Kataifi mixture).
They can be made ahead and stored in the freezer for up to a month. If you intend to store them for longer than a day in the freezer, once the balls have completely frozen, transfer them to an airtight container.
Learn how to make Kataifi Ice Cream Balls