Mastiha Ice Cream with Dark Chocolate Sauce & Salted Pistachios

Mastiha Ice Cream with Dark Chocolate Sauce & Salted Pistachios 2

Mastiha is a is a natural resin that comes from an evergreen small tree which is cultivated on the Greek island of Chios, in the Eastern Aegean Sea. This evergreen tree called Schinos belongs to the family of Pistachia and gives this ice cream a surprisingly delicious piney perfume. This recipe is made without eggs so not much can go wrong (it can’t curdle!) and gives a beautifully rich, dense & creamy texture. If you can’t find the Mastiha you can leave it out or even replace it with another flavouring like vanilla or rose.

NB. You will need an ice cream maker for this recipe so you may need to prepare that before hand. If you don’t have one you can churn it by hand but this process will be a bit more time consuming.

Serves 5
2-3 Mastiha Tears
25g Cornflour
400ml of Whole Milk
350ml Double Cream
200g Brown Sugar
100g good-quality Dark Chocolate (preferably 70-85% cocoa solids)
150ml Double cream
60ml Milk
3tbsp Date Syrup (or brown sugar)
100g shelled Salted Pistachio Nuts

Put the mastiha tears into the freezer for 15 minutes then remove and grind into a powder in a pestle and mortar. In a small bowl mix the cornflour and ground mastiha with a few tbsp. of milk until all the lumps are gone.

Put the milk, cream and sugar into a pan on a medium/low heat and gently bring to the boil whilst stirring. Add the cornflour mixture to the pan, continue to stir and simmer for around 15 minutes until it thickens and coats the back of the spoon. Once cooled place the ice cream mixture into the ice cream machine and churn according to the instructions. Place in a tub in the freezer for an hour or two to firm up.

Meanwhile, prepare the chocolate sauce. In a pan heat the cream, milk and the date syrup on a medium heat until it’s gently simmering. Break the chocolate into small pieces, and add them to the pan. Remove from the heat and leave to sit for 2minutes then stir to combine until all the chocolate is melted, set aside until ready to use. Roughly chop the pistachios. Now you are ready to serve.

Gently heat the chocolate sauce once more until hot but not boiling. Scoop out the ice cream into bowls pour over the chocolate sauce, sprinkle with pistachios and devour immediately.

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