Pagoto Kaimaki: Orchid Ice Cream With Gum Mastic

Name: Pagoto Kaimaki: Orchid Ice Cream With Gum Mastic
Prep time: 20 min
Cook time: 20 min
Total time: 310 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 7/8 to 1 teaspoon ground golden gum mastic; 1 cup plus 2 tablespoons granulated sugar, divided; 3 cups whole milk, divided; 3 teaspoons pure salep (see variation below); 3 cups double cream, or whipping cream

A classic Greek ice cream, distinguished by its use of gum mastic and salepi, is traditionally served with syrupy Greek cakes.

⭐ 4.2 (22 reviews) Prep: 20 minCook: 20 minTotal: 310 minYields: 8 servings

Category Tags:

Dessert

Cuisine Tags:

Greek

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Instructions

Grind mastic with 2 tablespoons sugar.
Whisk 1/2 cup milk with the mastic-sugar mixture.
Dissolve salep in 1/2 cup cold milk.
Warm 2 cups milk in a saucepan over low heat.
Beat the mastic-sugar-milk mixture, then stir in the warm milk and the salep-milk mixture.
Stir in 1 cup sugar and the cream.
Transfer the mixture to a saucepan and bring to a boil over low heat, stirring frequently for 20 minutes; cool to room temperature.
Churn the cooled mixture in an ice cream maker, then freeze until firm.
Remove ice cream from the freezer 10 minutes before serving.