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


Step 1
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.

Step 2
Finely ground the mastic with a little sugar and add it to the mixture.

Step 3
Simmer in low heat for 15 minutes stirring occasionally. Let it cool for a while before you stir in the rosewater.

Step 4
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.

Step 5
Remove from the freezer for about 15 minutes before serving to soften if frozen solid.