prep
25 minutes
cook
45 minutes
difficulty
Mid
preparation
25
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 3 g mastic beads (see note)
- 65 g (⅓ cup) salep mixture (see note)
- 750 ml (3 cups) milk
- 250 ml (1 cup) pouring cream
- 165 g (¾ cup) caster sugar
- ground cinnamon and finely chopped pistachios, to serve
Makes 1 litre
Drink match Peter Rumball Sparkling Shiraz ($20) or Grant Burge Sparkling Red ($24)
You will need to begin this recipe 1 day ahead.
Instructions
Freeze mastic beads for 15 minutes, then using a spice grinder or mortar and pestle, finely grind with a pinch of sugar.
Whisk salep mixture with 125 ml (½ cup) milk until dissolved. Set aside.
Heat remaining 625 ml (2½ cups) milk and cream in a large saucepan over low–medium heat. Whisk in mastic until combined, then add salep mixture. Using a ladle, scoop some of the cream mixture, then from a height, pour back into the pan in a continuous motion; this 'stretches’ the mixture. Repeat, stirring constantly, to prevent the mixture burning, for 20 minutes or until thickened. (If you prefer a denser, chewier ice-cream, cook for an additional 20 minutes). Transfer to a bowl, cover the surface closely with plastic wrap to prevent a skin forming and cool completely.
Churn mixture in an ice-cream machine according to the manufacturer's instructions until almost frozen.
Meanwhile, lightly grease a 1 litre loaf pan, then line with plastic wrap, leaving 5 cm overhanging. Pour mixture into pan, cover with overhanging wrap and freeze overnight.
To serve, remove ice-cream from freezer 5 minutes beforehand. Turn out onto a board and, working quickly, cut into 3 cm slices and divide among plates. Dust with cinnamon and scatter with pistachios to serve.
Note• Mastic is the resinous sap from the mastic tree, which is native to Greece. It is available from selected delis and specialist spice shops.
• Salep mixture is from selected delis.
Photography by Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
