Many times I feel the need to make a dessert or a dish with very few ingredients, in very little time, and very, very easily.
This mastic ice cream is one such case.
Three ingredients, just a few minutes to prepare it, and you have amazing ice cream in your freezer. It is quicker and simpler than kaimaki ice cream, but just as delicious.
Choose the cream you want to use, dairy or non-dairy, genuine Chios mastic, and you are ready.
Dairy cream gives an ice cream that is thicker and richer in taste, while non-dairy cream gives a lighter result and probably lets the flavor of the mastic stand out more.
I usually add liqueur to mastic ice cream because, besides enhancing the flavor, it also helps prevent ice crystals from forming.
If, however, you do not have liqueur, you can simply increase the amount of powdered mastic.
The addition of spoon sweet is very interesting, especially if you have homemade.
Since, in my opinion, mastic ice cream pairs perfectly with sour cherry, I thought of this addition, and it was a great success.
Ingredients
1 liter cream (you can also use non-dairy)
1 can sweetened condensed milk
4 g Chios mastic + 3 tbsp Chios mastic liqueur
sour cherry spoon sweet (optional)
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Instructions
Pour the cream into a large bowl.
If the mastic you have is in “tear” form, then you need to pound it well in a mortar until it becomes powder.
Add the powdered mastic and the liqueur.
Beat the cream mixture with a hand mixer.
Once it starts to become thick, but not stiff like whipped cream, add the condensed milk and beat a little more.
We want the mixture to be thick and creamy.
Pour the mixture into a glass or metal container and spread the sour cherry spoon sweet on top, if using it.
Place the ice cream in the freezer for at least 6 hours.
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