| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 10g | 40g |
| sugars | fibre | protein | salt |
| 30g | 2g | 7g | 0.25g |
Engaging with my love for confluence of cultures, this Mastic Ice Cream recipe is the ultimate fusion dessert. I have always enjoyed the freshness of California’s abundant fruit harvest, infused with the unique flavors of my Gujarati heritage, a fragrant blend that takes you on a sweet and creamy journey right in your kitchen. This delicacy is as much a joy to make as it is to savor. This recipe not only fills your tummy but also your heart!
A Refreshing Journey of Flavors
Being inspired by my roots, the Mastic Ice Cream has a twist of classic Gujarati flavors, bringing a unique, innovative touch to the traditional ice cream we all know and love. It’s quite similar to a Gujarati Sitaphal Basundi, but this recipe spins it into a chillingly delightful confection.
The mastic powder takes you to a different world altogether. Its unique flavor that slightly resembles pine or cedar lends a warm, aromatic edge to this cold treat. The burst of different fruits in your mouth not only makes the dish colorful and enticing but also a tad healthier. Besides being superbly delicious, it provides you with natural sugars and a good dose of vitamins.
Creating a Symphony of Dishes
The luscious Mastic Ice Cream is a versatile dessert that can be paired with a great many dishes. Try it with a slice of warm, toasted fruit bread, or a handful of mixed berries for a burst of tart and sweet notes. It’s even delightful as a companion to savory Indian starters like Paneer Tikka or Aloo Tikki, adding an unexpected sweet note, creating an enchanting blend of flavors that are a treat to your palate.
All ingredients and steps aside, the liberation in creating this Mastic Ice Cream recipes lies in its appeal to both my American and Indian sensibilities, crafting a dessert that can truly be shared across tables, cultures, and people. Recreating this dish within your kitchen represents a blending of cultures much like myself, which is an experience worth sharing.
What You’ll Need
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of sugar
- 5 egg yolks
- 1 tablespoon of mastic powder
- 1 cup of mixed fruits (blueberries, strawberries, and bananas)
- 1 teaspoon of pure vanilla extract
Method
Step One
Start by heating the whole milk and heavy cream in a saucepan over medium heat. Stir continuously until it forms small bubbles around the edge. Do not let the mixture boil.
Step Two
In a separate bowl, whisk together the sugar and egg yolks until the mixture is pale and creamy. Then, gradually spoon this mixture into the heated milk and cream mixture, stirring constantly to prevent the eggs from cooking.
Step Three
Continue to cook the mixture over medium heat, stirring continuously, until it thickens into a custard. Once you’ve achieved the desired consistency, remove the saucepan from the heat.
Step Four
Add the mastic powder to the custard while it’s still warm, stirring it in until it has fully dissolved. After that, stir in the vanilla extract and leave the mixture to cool to room temperature.
Step Five
Once cooled, transfer the mixture into an ice cream maker. Churn as per the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream. You can also do this by freezing the mixture for about 20 minutes, then taking it out and stirring it, repeating this process until the desired consistency is achieved.
Step Six
Lastly, fold in the mixed fruits. Pour the ice cream into a lidded container and freeze it for at least 4 hours, or until it’s firm enough to scoop.
Step Seven
Remove your Mastic Ice Cream from the freezer about 10 minutes before you plan to serve it. This allows it to soften slightly for easier scooping. Enjoy as is, or top with additional fruits or a drizzle of syrup if desired.
