Kadayif with Ice Cream in Cups and Custard

The taste and smell of pudding always takes me back to my childhood. Our folks used to make pudding with rice flour, not flour or starch. I did not break this tradition and continued to do so.

When my mother and grandmother cooked the pudding, it became slightly crusty, and cinnamon was sprinkled on it and it was warmly pressed into our hands. As time passed, I became more and more interested in culinary works. Even if the rice flour in the pudding remained, its presentations changed.

Sometimes with orange jelly, sometimes with kadayıf, sometimes with gullaç, our pudding, which most of them turned their noses into, turned out to be elegant and delicious.

As an alternative to these hot days, I think it would be a great summer dessert if you put ice cream on it.

Love…

Ingredients for Kadayif with Cube Ice Cream Recipe

• 200 g of wire kadayif
• 1 spoonful butter
• powdered pistachios

For the custard:

• 4 water glass milk
• 1,5 cup powdered sugar
• 1 pack of vanilla
• 5 tablespoons of rice flour
• 1 scoop of Lemon, Black Mulberry, Vanilla ice cream per cup for serving

How to Make Kadayif with Cube Ice Cream Custard Recipe?

1. Take the kadayif in the freezer, let it harden and break it with your hands. You can also chop it with a sharp knife if you want.
2. Take the butter in a teflon pan. Add the cracked kadaifs and fry them on medium heat until they get a color, add the pistachios, mix and remove from the stove.
3. Put all the custard ingredients in the pot. Cook, stirring constantly, until thickened.
4. Divide half of the kadayifs you have set aside into the cups and distribute the pudding you cooked on it evenly.
5. Sprinkle the remaining kadayif evenly over the puddings. Let the dessert rest in the refrigerator for 2 hours after it comes to room temperature on the counter until it reaches room temperature.
6. Serve with ice cream.