An Egyptian delicacy, ice cream flavoured with orange blossom water The magic ingredient is mastic, which, when ground and mixed with the milk, gives a velvety texture to this unusual ice cream which is also egg-free.
Pound mastic to a powder, mix with 1 tablespoon of the sugar and cornflour and stir in 1/2 cup of the milk.
Put remaining milk and sugar in saucepan, stir in cream and heat.
When almost boiling, stir cornflour mixture again then add to pan, stirring constantly until thick and bubbling.
Sit pan in cold water to cool, stirring often.
Add orange flower water to taste and churn in ice-cream machine to maker's instructions, or put in tin, freeze until frozen around the edges, break up and beat well in bowl.
Transfer to container, seal and freeze for 24 hours.
Move to refrigerator 1 hour before serving.
Mastic is the resinous sap that is collected from trees on the Greek island of Chios, and these translucent droplets are referred to as ‘tears’. Mastic is used for the consistency it gives to ice cream and sweets, as well as other uses.