Turkish Mastic Ice Cream
Creamy, aromatic ice cream infused with mastic gum and rose water, topped with pistachios and a drizzle of syrup. This show-stopping frozen dessert captures the essence of Turkish café culture.
- Total time
- 45 min
- Servings
- 6
- Calories
- 420
- Protein
- 5g
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sweetened condensed milk
- ½ teaspoon mastic gum (ground into fine powder)
- 1.5 teaspoons rose water
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup shelled pistachios (coarsely chopped)
- 3 tablespoons honey
- 1 tablespoon water
- ½ teaspoon pomegranate molasses or fresh lemon juice
Instructions
- 1
Pour the heavy cream and whole milk into a large bowl, then whisk gently for 10 seconds until combined.
- 2
Pour the sweetened condensed milk into the same bowl and whisk until no streaks of condensed milk remain visible, about 30 seconds.
- 3
Sprinkle the ground mastic gum over the surface, then whisk steadily in one direction for 30 seconds until the mastic powder is evenly dispersed and the mixture smells fragrant.
- 4
Add the rose water, vanilla extract, and salt, then whisk for 20 seconds until fully incorporated and the liquid smells floral and aromatic.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight, so the mixture becomes thoroughly cold before churning.
- 6
Pour the cold custard mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until the texture becomes thick and scoopable.
- 7
Transfer the churned ice cream to a freezer-safe container and smooth the top with a spatula, then cover tightly with plastic wrap to prevent ice crystals from forming.
- 8
Freeze the ice cream for at least 3 hours or until it reaches a firm, scoopable consistency.
- 9
Combine the honey and water in a small saucepan over medium heat, stirring gently for 1 minute until the honey melts and the mixture becomes smooth.
- 10
Remove the pan from heat, stir in the pomegranate molasses or lemon juice until combined, then let the syrup cool to room temperature for at least 5 minutes.
- 11
Scoop the ice cream into chilled bowls or glasses, using a spoon dipped in hot water and wiped dry between scoops to make clean portions.
- 12
Scatter the chopped pistachios over the top of each scoop, then drizzle 1.5 teaspoons of the honey syrup over the pistachios so it pools slightly on the surface.
Tools you’ll need
- large mixing bowl
- whisk
- plastic wrap
- ice cream maker
- freezer-safe container
- rubber spatula
- small saucepan
- wooden spoon
- ice cream scoop
- chilled bowls or glasses
- spoon for scooping
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