Kataifi ice cream

NOTES

If using frozen kataifi pastry let it reach room temperature (in its package) before using.
Do not let kataifi pastry sitting uncovered because it air dries easily.
The better you spread the kataifi strands the more airy and crispy will be your pastry.
Keep some kataifi pastry for serving, if you prefer.
Make sure the syrup is hot when you add it to the kataifi pastry or vice versa.
You can tear apart the dough before or after baking. I did it afterwards.
Personally I prefer a well baked pastry than an almost baked one.

1.	For the ice cream: In a medium heavy saucepan, heat milk and heavy whipping cream.
2.	Add sugar, mastic, mahlepi and vanilla extract.
3.	Stir until the sugar dissolved. Bring to boil for a couple of minutes in a medium temperature.
4.	Set aside, cover with a plastic wrap onto the surface of the cream and let to come to a room temperature.
5.	Refrigerate it overnight.
6.	For the syrup: Add in a small pot sugar, honey, water and cinnamon stick and bring to boil.
7.	Let the syrup aside to cool completely.
8.	For the kataifi dough: Unroll the kataifi pastry, tear apart the shreds with your hands in order to become nice and fluffy.
9.	Spread the strands out of the kataifi dough in a 20cm baking pan.
10.	Melt the butter, sprinkle on top and bake in a preheated oven for 30 minutes, until crispy and nicely colored in 150o Celsius.
11.	As soon as you turn the kataifi out of the oven and pastry is still hot, pour cold syrup all over.
12.	Let aside to cool.
13.	You can chop the dough with your hands.
14.	Mix cream with pastry. Just keep some kataifi for sprinkling on top of the ice cream. Freeze it.
15.	Stir every 1 hour until you have a soft scoop or longer for a firmer scoop.