Mastic ice cream – Greek specialty

Ingredients for 6 servings:

• 1 tsp mastic
• 70 g sugar
• 250 ml milk
• 250 ml sweet cream
• 5 egg whites
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 15 minutes

Protein utilization, special ice technology

Mastic is a special tree resin from the island of Chios. It is used in Greek and Middle Eastern cuisine in both desserts and meat dishes. Mastic not only has a distinctive, slightly resinous flavor, but also lends a chewier texture, especially to ice cream. Let the mastic harden in the freezer for 15 minutes. Then crush the mastic with a little of the sugar in a mortar and pestle. Heat the milk and cream with the remaining sugar and the crushed mastic and simmer for five minutes. Then let the mixture cool slightly. Beat the egg whites with a pinch of salt until stiff and mix into the hot milk. Heat the mixture again and simmer for another five minutes. Then let the mixture cool and then chill in the ice cream maker. Let the ice cream harden in the freezer. Before serving, chill the ice cream in the refrigerator for half an hour.