Ice cream with cardamom, rose water and gum mastic

June 16th, 2012 Comments Off on Ice cream with cardamom, rose water and gum mastic

A typical Aegean ice cream with gum mastic from Chios island. In addition, the cardamom gives an intensely aromatic taste, like mint flavour to this ice cream.

  • 2 cup milk
  • 1 cup (250 ml) double cream
  • 120 gr caster sugar
  • 1 t gum mastic crystals (crushed)
  • 3 T rose water
  • 8 whole green cardamoms (crushed)
  • dried rose petals
  • Pestle the cardamoms in a mortar. Take out the pods and press the seeds to a fine powder.

    Crush the Chios gum mastic crystals and set aside.

    Put the milk and double cream into a large, heavy bottom saucepan. Add cardamom powder. Bring to boil by stirring it constantly until the mixture turns thick. Add crushed gum mastic and leave it to cool.

    Place rose water and sugar in a saucepan and make a thin syrup. Combine the syrup with creamy mixture and beat well.

    Spoon it into an air tight container and let it cool in  the freezer. After 2 hours, take it out of the freezer and beat it with a mixer until smooth to prevent crystallisation.

    If you have an ice cream machine, simply churn in until thick enough.

    Before serving you can garnish with dried rose petals for an extra flavour.

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