Honey, Mastic and Pistachio Ice Cream (No-Churn)
Home-made ice cream is easier to make than you think, even without an ice cream-maker. Thanks to this shockingly simple recipe, rich, velvety ice cream can be enjoyed within a few short hours.
Mastic is a little-known Greek spice that adds a fresh and inimitable delicacy to desserts. As it is a resin, it’s important to freeze this spice prior to grinding for use in recipes.
Ingredients
1 tsp mastic, ground finely
1 can (300 ml) condensed, sweetened milk
2 cups 35% whipping cream, very cold
¼ cup honey, plus more for decoration
½ cup shelled, unsalted pistachios, plus a small pinch for decoration
Method
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1
Place mortar in freezer 30 minutes before grinding the mastic. When the mortar is well cooled, grind mastic finely.
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2
Take out 2 tablespoons of milk and pour it in a pot on medium heat until it just begins to bubble. Turn off heat but keep the pot on the hot stove.
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3
Add powdered mastic to the hot milk and whip vigorously to dissolve mastic completely.
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4
Whip the very cold cream until peaks form.
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5
Incorporate condensed milk into the whipped cream until homogeneous.
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6
Add honey and continue to beat mixture.
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7
While stirring constantly, slowly add milk and mastic mixture.
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8
Chop pistachios roughly and incorporate into the mixture. Pour it all into a 1.5-liter (6 cup) container.
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9
Decorate ice cream with a little honey and some pistachios (if you want).
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10
Freeze for at least 6 hours before tasting.
