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.
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
Place mortar in freezer 30 minutes before grinding the mastic. When the mortar is well cooled, grind mastic finely.
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.
Add powdered mastic to the hot milk and whip vigorously to dissolve mastic completely.
Whip the very cold cream until peaks form.
Incorporate condensed milk into the whipped cream until homogeneous.
Add honey and continue to beat mixture.
While stirring constantly, slowly add milk and mastic mixture.
Chop pistachios roughly and incorporate into the mixture. Pour it all into a 1.5-liter (6 cup) container.
Decorate ice cream with a little honey and some pistachios (if you want).
Freeze for at least 6 hours before tasting.