Milk Ice Cream with Gum Mastic and Rose Water
- 4 egg yolks
- ½ cup sugar
- 1¼ cups light cream
- 1 to 2 tablespoons rose water, to taste
- ¼ teaspoon pulverized gum mastic
- 1¼ cups heavy cream
Instructions:
It is without sahlab, so not chewy, but the traditional 4avorings of mastic and rose water give it a special appeal.
- Beat the egg yolks with the 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.
- Put the bowl in a pan of boiling water or in the top part of a double boiler, and stir constantly until the mixture thickens into a custard. Add the rose water, take it off the heat, and sprinkle the gum mastic over the whole surface (if it falls in one place it sticks together in a lump) and stir it in vigorously. Let cool.
- Beat the heavy cream until firm and fold this into the cooled custard.
- Pour the mixture into a mold lined with plastic wrap and cover with more plastic wrap. Freeze overnight. Take out of the freezer 5 to 10 minutes before serving, remove the plastic wrap, and turn the ice cream out of its mold.