Mastic is a resin that is extruded from the pistachio tree. It is seen as small drops letts shaped like tears and is often called "Tears of Chios", the Greek island where it was first found. It has been referenced in Greek literature over 2500 years ago as a resin for medicinal purposes. The word comes from the Greek μαστίχη, which translates to "chew" because of its texture. The hard resin slowly dissolves in your mouth to a chewy texture. It was also used initially in chewing gum for texture.
The resin has a slight bitter taste but this gives way to a very mild pine needle-like refreshing flavour.
It found its way into ice cream because of the beautiful texture, stringy and smooth. The Middle East has been adding this to their ice cream, and it is also slowly making its way to Western ice creams because of the magic it does.
This ice cream is beautiful,. The simple flavours of rose water and cardamom are a pairing made in heaven; they complement each other spectacularly. Simple but so delicious, this is an ice cream you definitely want seconds of.
This book has languished on my shelf for some time. I bought it because almost every Spanish cookbook list highly rates it. After making this recipe, I can see why. This book focuses on the flavours of the Moors and the Muslim conquerors of Spain and the blend of these flavours and cooking techniques. The author's ability to highlight the finer aspects of this distinct cuisine is what makes this book so wonderful. This book is a collector's item on any cook's bookshelf.
For more recipes from this cookbook click here.
Ingredients:
3 cups cream
1/2 cup milk
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground cinnamon
1/2 cup water
1/4 cup rose water
3/4-1 cup superfien sugar
1 teaso]poon mastic, crushed to a powder
A pinch of salt
Dried rose petals to garnish
Heat the cream, milk, cardamom, and cinnamon on a low flame until it simmers. Stirring continually, simmer for 15 minutes until it has thickened to the consistency of heavy cream. Remove and pass through a fine-mesh sieve. Allow to cool. Taste and expect a strong cardamom flavour.
Meanwhile, heat the water, rosewater, sugar, and salt until you have a thick syrup, about 15-20 minutes. Taste for a strong rose flavour. Remove from the heat and add the mastic, stirring until it is dissolved.
Pour the hot syrup into the cream in a thin stream while stirring the cream continually. Taste for a balanced but prominent flavour of rose and cardamom. Cool completely.
Churn on the ice cream setting in a machine. Store in the freezer.
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