Greekish: Everyday Recipes with Greek Roots

Georgina Hayden · Greekish: Everyday Recipes with Greek Roots

I’d say this ice cream is more of a pudding than one for scooping on a cone (though by all means). Take it out of the freezer a good 30 minutes before you want to serve it and turn it out of its loaf tin onto a serving board. The caramelised filo bottom becomes the attractive top, and you can scatter with more nuts if you like, even a drizzle of honey. The texture of the filo gets in the freezer is so pleasing — much of it remains crunchy but some bits soften to become chewy and it’s just marvellous, every part.