Greek · Dessert
Mastic Spice Ice Cream
A pale, delicately perfumed no-churn ice cream built on the resin of the Chios mastic tree, whose faint pine-and-cedar aroma is the signature of Greek spoon sweets and holiday pastries alike. Whipped cream and condensed milk give it a dense, slow-melting body without any churning equipment.
$1
15 minsPrep
0 minsCook
375 minsTotal
MediumLevel
Nutrition per serving
374Calories
3.7gProtein
29.2gFat
23.5gCarbs
22.6gSugar
0gFiber
66mgSodium
87mgChol
18.1gSat Fat
177mgPotassium
137mgCalcium
0.1mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Using a mortar and pestle, pound the mastic crystals with the 6g sugar and cornstarch until reduced to a fine powder (this prevents the resin clumping into chewy bits).
2
Warm the whole milk gently until just steaming, then stir in the mastic-sugar powder until fully dissolved; set aside to cool to room temperature.
3
In a chilled bowl, whip the heavy cream with a hand-mixer to soft peaks.
4
Fold the condensed milk, cooled mastic-milk infusion, and vanilla extract into the whipped cream until smooth and no streaks remain.
5
Transfer the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for at least 6 hours or until firm, then scoop into two servings of two scoops each to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g whipped to soft peaks heavy cream
- 2.3 oz65g condensed milk
- 0.5 oz15g warmed to infuse mastic whole milk
- 0.2 oz6g ground with mastic crystals sugar white
- 0.1 oz2g pounded fine with sugar to crush mastic resin cornstarch
- 0.1 oz2g vanilla extract
