Ice Cream with Mastic
Mastic is the resin that comes from an evergreen tree found solely on the Greek island of Chios. Combine the unique aroma and flavor of masticha and the ice-cream we all love and you have a perfect desert.
(1 ½ liters /1 ½ quarts)
1 teaspoon of vanilla
1 liter (1 quart) of heavy cream
10 egg yolks
1 cup of sugar
½ teaspoon of mastic crystals, pounded with 1 tablespoon of sugar
? kilo (1/2 pound) of strawberries, hulled and chopped
1. In a medium-sized saucepan, heat the cream without allowing it to come to a boil. Remove from heat.
2. Using a wire whisk, beat the egg yolks and sugar together, until the mixture is thick and creamy. It will change color to a pale yellow and will be very smooth.
3. Place the yolks in a saucepan and heat over very low flame. Slowly add cream to the yolk mixture, stirring vigorously all the while with a wire whisk, until the mixture thickens. Add the mastic and vanilla and stir. Remove from heat.
4. Let the cream cool to room temperature. Place in the canister of the ice cream maker and follow specific directions for churning the ice cream. When it reaches the desired consistency, freeze. Allow to freeze for, at least, 8 hours before serving.
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