Just in time for the scorching heat, UK Cypriot chef Loulla Astin has shared her recipe for refreshing triantafillo ice cream — or as she alternatively calls it Cyprus style rose cordial ice — with Parikiaki.
With the recipe she also shares her memories from the ice cream man, Toffis, who used to pass through the streets of Avgorou on an old battered bicycle selling ice cream and mahalepi.
Astin writes that as she didn’t have a recipe, she experimented until she got the ice cream just right: too much sugar and it becomes icy, too much water becomes slushy- too much cordial and it’s too sweet and syrupy, she notes.
For the syrup
200g caster sugar
Juice 1/2 large lemon
1/2 tsp. ground mastic-gum
For the sorbet
200ml 1 cup Cypriot rose cordial
450ml cold water
Make the syrup, place the sugar and water and lemon juice in a medium saucepan and heat gently until the sugar has dissolved. Take it off the heat , cool a little and stir in the ground masticha,mastic/gum and allow to cool completely.
Stir in the Rose cordial and the cold water.
If you have an ice cream maker, follow the manufactures instructions and it will be ready in 60 minutes.
Or pour the triandafilo mixture into a large deep metal tray, cover with cling wrapped and place in the back of the freezer until ¾ set , aprox 3 hours.
Remove from the freezer and tip into a food processor, and process for few seconds to break it up. A potato masher will do the job.
Return to the freezer and repeat the process 2 more times at intervals of 2- 3 hours, this is done so you could introduce air into the mix and break up the ice crystals.
Transfer final mix in to a plastic container with a lid and freeze until firm, it will keep for a month.
Serve in tall glasses or ice cream cones or ￼served with vanilla ice-cream, also fabulous with Mahalepi or served with cold milk.
(Photo from Parikiaki)