Ingredients (for about 1,200 g)
400 g. fresh milk, whole
200 g. icing sugar
20 g. salep
5 - 6 drops of mastic oil or 3 g. mastic powder
600 g. heavy cream with about 35% fat
Preparation - preparation:
Procedure
Pour the milk into a saucepan and place over medium heat. When it has warmed up slightly, add the icing sugar and stir to melt.
Then add the salep and mastic oil or mastic powder and stir. Cover the mixture with cling film and leave to cool for about 1 hour.
Gently fold in the cream and transfer the mixture to the ice cream maker.
If you don't have an ice cream maker, place the mixture in a metal container, cover with plastic wrap and freeze for 30 minutes.
Remove, beat with a whisk and return to the freezer. Repeat 5 times until the ice cream is firm.
