4 April, 2014
Homemade Ashta Ice Cream with Mastic
Decadent, delicious and easy to prepare, this ice cream is made with mastic gum, which lends it a gelato-like texture.
- 1 liter of whole milk
- 1 cup of sugar
- 1/2 tsp of ground mastic (Miskey)*
- 1 tbsp of orange blossom water*
- 1/2 tbsp of rose water*
- 4 tbsp of cornstarch
- 1/2 cup of unsalted pistachios
*You can find these ingredients very easily in a lebanese grocery.
Grind the pieces of mastic gum by crushing them in a mortar with a teaspoon of sugar.
Take 1/4 cup of the milk and dissolve the starch in it.
Pour the remaining milk on it, add the sugar and bring to a boil, stirring with a wooden spoon.
Add the mastic when the mixture starts to thicken. Then take it off the heat. Add the orange blossom and rose waters.
Strain the mixture and let it cool. Pour it into a bowl.
Cover it with plastic wrap and let it sit in the refrigerator overnight.
Pour into the ice-cream maker canister and let it churn until it reaches the consistency of ice-cream.
Transfer the ice-cream into a bowl.
Start mixing the pistachios in. Then cover the bowl and freeze overnight or longer.
Invert the mold onto a serving platter and garnish with more pistachios.
If you don’t have an ice-cream maker, freeze the mixture in refrigerator trays. It should be removed and beaten three times during freezing to break up ice crystals.