Two-thumbs up for this easy, luscious vanilla ice cream with mastic and rosewater flavors, perfect for hot summer days. Check how the salep powder gives it a nice, chewy texture! Don’t forget to serve it with a homemade spoon sweet for heavenly results!
Serves: 6 Preparation time: 5m Cooks in: 20m + 4h freezing Ready in: 25m
3 tbsp salep powder
900ml whole milk
300ml double cream
1¼ cup granulated sugar
½ tsp piece of mastic
2 tbsp rosewater
Combine 1/3 of the milk with the salep in a small bowl and stir continuously until it dissolves and thickens the milk. In a saucepan heat the remaining milk with the double cream and sugar over low heat until almost boiling. Add the salep mixture and whisk continuously with a wooden spoon.
Finely ground the mastic with a little sugar and add it to the mixture.
Simmer in low heat for 15 minutes stirring occasionally. Let it cool for a while before you stir in the rosewater.
Transfer to an ice cream machine and churn until you get the texture of ice cream and freeze according to the manufacturer’s instructions. Or pop it into a stainless container and freeze until is starts to firm up. Then beat the ice cream again or fluff it with a fork and return to freezer. Repeat the process for at least 3 times. Cover with lid and leave it to firm up completely.
Remove from the freezer for about 15 minutes before serving to soften if frozen solid.