Mastic Ice Cream
A recipe for Mastic Ice Cream! This stretchy, eggless ice cream is flavored with mastic, orange blossom water, and pistachio.
Servings 4 Servings
Ingredients
- 1/4 teaspoon mastic gum
- 3/4 cup (150 grams) granulated sugar divided
- 1/4 cup (30 grams) cornstarch
- 1/4 cup (60 milliliters) cold water
- 2 1/2 cups (600 milliliters) whole milk
- 1 cup (240 milliliters) heavy cream
- finely chopped pistachios for topping
Instructions
- Place the mastic gum in a small mortar and pestle with about 1/2 teaspoon of the granulated sugar.
- Crush into a fine powder and set aside.
- In a small bowl, whisk together the cornstarch and water until dissolved and smooth. Set aside.
- In a medium saucepan, whisk together the remaining sugar, milk, and cream over medium heat.
- Once the liquid is starting to boil and all the sugar has dissolved, reduce heat to a simmer.
- Slowly pour in the cornstarch mixture while whisking, then the ground mastic gum. Continue to simmer, while whisking, until the mixture thickens.
- Remove from heat and whisk in the orange blossom water.
- Allow to cool slightly, then transfer to a bowl, cover and refrigerate until well chilled, 4 hours to overnight.
- Pour into prepared ice cream maker and churn according to manufacturer's instructions.
- Either serve straight from the ice cream maker with a generous covering of chopped pistachios or transfer to a freezer safe bowl and freeze for up to a month.