Orange Blossom Water 250ml

Ingredients

• • 1⁄4 tsp Herbie’s Mastic Tears
• • 4–5 tsp Orange Blossom Water
• • 120g (1⁄2 cup) caster sugar
• • 11⁄2 tbsp cornflour
• • 500ml (2 cups) whole milk
• • 300ml thickened cream

Method

1. Pound mastic to a powder; mix with 1 tbsp sugar, cornflour, and 1⁄2 cup milk.
2. Heat remaining milk and sugar in a pan; stir in cream. Just before boiling, add cornflour mixture. Stir constantly until thick and bubbling.
3. Cool pan in cold water, stirring often. Add orange blossom water to taste.
4. Churn in ice-cream machine or freeze in a tin (beating once frozen at edges). Seal and freeze for 24 hours. Move to fridge 1 hour before serving.