Pistachio Kadayif Ice Cream

Cut the kadayif into small pieces.

Heat the butter in a frying pan over medium heat, add the kadayif, and fry until golden brown.

Put the pistachios, tahini sauce, and powdered sugar in a food processor and grind until fine.

Mix the pistachio paste with 35 grams of the baked kadayif in a bowl.

Divide the pistachio mixture into small pieces.

Whip the 500 ml of heavy cream together with the vanilla sugar in a deep bowl until stiff. Add the condensed milk and mix until combined.

Heat the 25 ml of heavy cream almost to boiling point. Add the milk chocolate pieces and let sit for 1 minute. Then mix until smooth.

Pour half of the cream mixture into a dish and distribute the pistachio balls, chocolate ganache, and the remaining cream over it. Garnish as desired with pistachios, baked kadayif, and pistachio paste. Cover the dish and place it in the freezer until the ice cream is firm.