As the weather is getting colder, we can’t stop thinking of our Oliveology Holidays, of summers spent laying by the beach in Greece, sharing food and wine with friends and family, reconnecting to nature.
So this week, as we are reminiscent of summer, we are making ice cream! And not just any ice cream. Ice cream with mastic oil. Mastic oil is a 100% pure essential oil, distilled from mastic using steam. It has an intense aroma and flavour, combined with therapeutic properties, suitable for a variety of uses. Add a few drops to your bath, mix with water for a refreshing beverage or use it instead of mastic tears to create aromatic recipes.
If you’ve never made ice cream before, this is the recipe for you. It is by the Greek pastry chef Stelios Parliaros, very easy to make and the result is delicious. It also pairs perfectly with the samali cake we made last week.
300g double cream (35% fat)
200g whole milk
100g powdered sugar
10g salep (optional)*
3 drops mastic oil or 2g mastic tears
In a large bowl, whisk together the milk, cream, mastic oil, powdered sugar and salep. If using mastic tears, grind them together with the powdered sugar before adding them to your bowl. Taste and add a bit more mastic if you want.
Pour the mixture in a metal bowl and place it in the freezer.
Remove from the freezer and whisk again after 30 minutes. This helps to break down the crystals and create a smooth ice cream. Repeat, whisking every 30 minutes as the ice cream slowly freezes. You should end up with a creamy, soft ice cream. Alternatively, add the mixture to an ice cream maker and follow the instructions.
Serve with samali cake.
*Salep is a special type of flour, traditionally turned into a beverage in the Levant. You can find it in speciality and Turkish shops.
