Mastic gum is principally used either as a flavouring or for its gum properties. As a spice, it continues to be used in Greece to flavour spirits and liquors, chewing gum and a number of cakes, pastries and desserts. The flavour can be described as a strong slightly smoky, resiny aroma and can be an acquired taste.
The resin is harvested from the mastic trees grown in the Greek island of Chios. Originally liquid, it is sun dried into drops of hard, brittle, translucent resin. Mastic resin is a spice that has been used, principally, as a chewing gum, for at least 2,400 years.
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Orange Blossom Ice-Cream RECIPE
PREP: 20 MINS FREEZE: 24 HOURS SERVES: 4
Method
Pound mastic to a powder; mix with 1 tbsp sugar, cornflour, and 1⁄2 cup milk.
Heat remaining milk and sugar in a pan; stir in cream. Just before boiling, add cornflour mixture. Stir constantly until thick and bubbling.
Cool pan in cold water, stirring often. Add orange blossom water to taste.
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.
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