Mastic Ice cream
Intriguing ice cream prepared with aromatic Mastic resin - the flavour reflects this well: imagine a discreet blend of sweetness and pine!
  • 600 ml (a full 2.5 cups) milk
  • 100 ml (a full 0.4 cup) cream
  • 125 ml (a full ½ cup) sugar
  • 3 tablespoons of starch (I used corn starch, but other starches will also do)
  • ½ teaspoon ground Mastica from Chios (possibly increase slightly, if you know you like the flavour!)
  • Optional: Sprinkle with chopped pistachio nuts and serve with sour cherry syrup (or jam) on the side.
  1. Pulverise the mastic (since it is a resin, it will be easier to handle if you first freeze it for 10-15 minutes and then put the resin drops together with a couple of teaspoons of sugar in the mortar).
  2. Whisk together the corn starch and 200 ml (about 0.8 cup) of the milk, making sure that no lumps are left. Set aside.
  3. Whisk together the pulverised mastic with the rest of the milk/cream and the sugar. Heat until steaming hot and until the mastic has dissolved.
  4. Just before reaching a boil, add the corn starch-milk. Stir continuously on low heat to avoid any lumps for about 5-10 minutes, until the mixture has thickened sligthly.
  5. Remove from the heat and let the ice cream base cool down.
  6. Refrigerate for a couple of hours, then freeze according to the instructions of your ice cream machine.
Mastic sure does brings a very peculiar taste (roughly speaking, think "Pine tree"!) to the ice cream, However, the proportions above should ensure a subtly flavoured ice cream, likely to be agreeable to most people. Do be cautious if you want to have a stronger mastic flavour - in terms of strength, even a little of the "Tears of Chios" go a long way! Stick to the indicated amount, at least until you know for sure that you will like it!