Dairy Ice Cream with Mastic and Rose Water
This is a modern version of dondurma kaymakli without sahlab. Mastic and rose water give it an exotic allure. The mastic, a resin exuded from the lentisk tree, is sold in small, hard, translucent lumps, like crystals. It must be pounded or ground to a fine powder with a pestle and mortar, together with a pinch of sugar.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Beat the egg yolks and sugar to a thick, pale cream in a bowl. Bring the light cream to the boil and gradually pour over the yolk mixture, beating all the time.
Step 2
Put the bowl in a pan of boiling water, or in the top of a double boiler, and stir or lightly beat until the mixture thickens into a custard. Add the rose water, sprinkle the mastic over the whole surface (if it falls in one place, it will stick together in a lump), and stir thoroughly.
Step 3
Beat the heavy cream until firm and fold it into the cooled custard.
Step 4
Pour into a mold lined with plastic wrap and cover with more plastic wrap. Freeze overnight. Take out of the freezer 10–15 minutes before serving.
Variation
Step 5
You can cheat and use store-bought dairy ice cream. Leave to soften slightly, and gently mix in the flavorings (some ice creams collapse if you beat vigorously or blend in a food processor), then put back into the freezer.
