Mestika ice cream

No churn mastic ice cream

Ingredients:

• 4 cups whole milk

• 1 cup + 2 tbsp granulated sugar

• 1/2 tsp (about small 5 pieces) mastic gum

• 1/2 cup cornstarch

• 300ml double cream

• 2 cups unsalted pistachios, de-shelled

• 1/2 cup edible dried rose petals

• 1 tbsp rose water

Instructions:

1. Add mastic gum and 2 tbsp of sugar to a mortar and pestle and ground

2. In a saucepan, add the whole milk and cornstarch and whisk. Add the ground mastic gum with all of the sugar and whisk again on low heat until the mixture thickens. Make sure to continue whisking so the sugar doesn’t burn at the bottom

3. Take the mixture off the heat and add to a large heatproof pan so it cools faster. In the meantime, add the double cream and rose water to a bowl and mix until soft peaks form

4. Once the mastic mixture is completely cool, add to a large bowl and fold in the double cream and 1 cup of pistachios

5. Divide into freezer-friendly tupperware, add the rest of the pistachios on the top along with the rose petals. Cover and freeze for at least 2 hours or ideally overnight

6. Once ready to serve, take off of the freezer to rest for 5-10 minutes before scooping into bowls to enjoy. Bel hana!

---