Mastic – spice and raisins ice cream. I am not sure if this recipe is just another recipe that utilizes leftovers from Greek Easter, such as the Greek sweet bread (tsoureki), or it is a transitional recipe that help us to go from Easter to summer.
(I suppose that you may not be familiar with the term tsoureki. So please, before you keep reading, click here in order to get more info about tsoureki.)
Mastic – spice and raisins ice cream recipe is a recipe totally inspired by the Greek sweet bread (tsoureki). As you may have already guessed the cream is flavored with mastic, mahlab and cardamom. Basic ingredients for a tsoureki. In addition, the taste of the tsoureki is enhanced by the small pieces of tsoureki that are added to the mixture shortly before freezing. While, in every bite there is a little surprise for your taste buds, finely chopped raisins! Also, do not forget the ultimate way of serving: like a tsoureki sandwich.
Main types of ice cream
There are two main types of ice cream. Custard ice cream, which is made with a basis of a stirred egg custard, and the ice cream without eggs, which is usually based on milk. This recipe belongs to the first category as it is based on eggs. Or should I better say egg yolks.
All the ingredients add flavor to the ice cream, but each also plays a part in its texture. The eggs in custard ice cream make it richer and smoother than the eggless one. This is due to the fat and protein contained in egg yolks. While cooking protein holds moisture. This prevents the formation of crystals and leads to a smoother texture.
MAKING HOMEMADE ICE CREAM WITHOUT AN ICE CREAM MACHINE
After cooling the ice cream in the refrigerator add it to the freezer. A creamy ice cream should not have ice crystals, so every 30 minutes we have to stir the mixture in order to dissolve them. After about 3 hours the ice cream will be quite frozen and almost all the crystals will have dissolved. If not, leave in the freezer for an additional 30 minutes and stir again.
If you are a great fan of the tsoureki then there is no need for second thoughts. There is only one serving suggestion. Serve your ice cream like a sandwich, inside a small tsoureki. Just follow the instructions you will find in my recipe for a Greek sweet bread with hazelnut praline with the mixture of the Easy Bake series. Of course, do not add praline and shape your buns into 8 small balls. Finally, do not forget to reduce the baking time. You will find the recipe here.
Mastic – spice and raisins ice cream
- 300 ml milk, full fat
- 300 ml heavy cream, full fat
- ¼ tsp salt
- 7-9 mastic tears, grounded
- 1 tsp mahlab
- ½ tsp cardamom
- 1 tbsp cornflour
- 5 egg yolks
- 90 gr granulated sugar
- 80-100 raisins, finely chopped
- 4 tsoureki slices, finely chopped
- tsoureki buns
- almonds, finely chopped
- In a saucepan add 250 ml milk, sour cream, salt and spices.
- In a small bowl, dissolve the cornflour with the remaining 50 ml of milk. Set aside.
- In a bowl, whisk the yolks together with the sugar. Add the mixture to the saucepan and cook over low heat.
- Once it starts to steam, add the cornflour with the milk.
- Stir constantly, checking the temperature with a thermometer. Once it reaches 83°C-85°C, the cream is ready. Remove from the heat and immediately pour the mixture into another bowl because, if the temperature rises again, it will be ruined.
- Transfer the bowl to a large basin filled with cold water. Stir until it comes to room temperature.
- Cover with transparent film and refrigerate for 12 hours or overnight.
- Follow the instructions of the ice cream machine. Just before it is ready, add the chopped raisins and the tsoureki pieces.
- Freeze for at least 4 hours.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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