Milk Ice Cream with Gum Mastic and Rose Water – a delicious recipe with egg yolks, sugar, light cream, water, mastic, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the egg yolks with the sugar to a thick, pale cream in a bowl.
2
Bring the light cream to the boil and gradually pour over the yolk mixture, beating all the time.
3
Put the bowl in a pan of boiling water or in the top part of a double boiler, and stir constantly until the mixture thickens into a custard.
4
Add the rose water, take it off the heat, and sprinkle the gum mastic over the whole surface (if it falls in one place it sticks together in a lump) and stir it in vigorously.
5
Let cool.
6
Beat the heavy cream until firm and fold this into the cooled custard.
7
Pour the mixture into a mold lined with plastic wrap and cover with more plastic wrap.
8
Freeze overnight.
9
Take out of the freezer 5 to 10 minutes before serving, remove the plastic wrap, and turn the ice cream out of its mold.
753
kcal
Calories
64
g
Fat
30
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 egg yolks, 1/2 cup sugar, 1 1/4 cups light cream, 1 to 2 tablespoons rose water, to taste, and more.
Yes, Milk Ice Cream with Gum Mastic and Rose Water falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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