Dairy Ice Cream with Mastic and Rose Water

1. 1

   Beat the egg yolks and sugar to a thick, pale cream in a bowl.

2. 2

   Bring the light cream to the boil and gradually pour over the yolk mixture, beating all the time.

3. 3

   Put the bowl in a pan of boiling water, or in the top of a double boiler, and stir or lightly beat until the mixture thickens into a custard.

4. 4

   Add the rose water, sprinkle the mastic over the whole surface (if it falls in one place, it will stick together in a lump), and stir thoroughly.

5. 5

   Beat the heavy cream until firm and fold it into the cooled custard.

6. 6

   Pour into a mold lined with plastic wrap and cover with more plastic wrap.

7. 7

   Freeze overnight.

8. 8

   Take out of the freezer 1015 minutes before serving.

9. 9

   You can cheat and use store-bought dairy ice cream.

10. 10

    Leave to soften slightly, and gently mix in the flavorings (some ice creams collapse if you beat vigorously or blend in a food processor), then put back into the freezer.

* Per serving · 4 servings · Values may vary.