{"id":7046463,"date":"2026-08-24T20:03:14","date_gmt":"2026-08-24T20:03:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/m-mastiha-ice-cream\/"},"modified":"2026-08-24T20:03:14","modified_gmt":"2026-08-24T20:03:14","slug":"m-mastiha-ice-cream","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7046463","title":{"rendered":"M – Mastiha Ice Cream"},"content":{"rendered":"


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M is for mastiha\/mastica.\u00a0 This unique ice cream is flavored with… sap.\u00a0 Yes, the resin of a tree, most particularly from the Greek island of Chios, producing little “tears” of sap that are collected and used to flavor a multitude of dishes and beverages.\u00a0 And I have to say, I am kinda obsessed with this flavor.\u00a0 So head scratchingly good.\u00a0 Previously, I have used it in baked goods<\/a> and I have chewed on a few of the tears as a traditional gum.\u00a0 I quite enjoy the flavor, slightly evergreen, herbal, and delicate.\u00a0 If you like the juniper notes of gin, you will probably like this.\u00a0 It is a little more subtle with the tempering inclusion of the custard base.\u00a0 It will smell very strongly when first dissolved in the milk, but in the custard base, totally sublime and more subtle.\u00a0<\/p>\n

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The mouthfeel of this ice cream is unbelievably luscious.\u00a0 Normally I love Philadelphia style ice cream and am not a huge French custard fan, but this was amazing.\u00a0 I also don’t like ice cream thickened with gums (I think Tillamook ruined their ice cream with the guar gum, which is tragic.)<\/i>\u00a0 This has a vaguely similar quality in terms of extra “body” to the ice cream, but without that off-putting gummy-ness, perhaps more similar to gelato in texture\u00a0 (It’s not unpleasantly chewy\/gummy like those commercial ice creams can get.)\u00a0 Just super rich and silky smooth, with the occasional crackle of a piece of mastic that didn’t get completely powdered.\u00a0 Since the traditional topping of\u00a0glyko karydaki<\/i>\u00a0is not easy to find, I figured Amarena cherries would be a good substitute for a spoon sweet type topping to balance the herbal notes, and very similar to traditional toppings.\u00a0 Traditional Greek mastiha ice cream (kaimaki<\/i>) is sometimes thickened with salep<\/i> (wild orchid root) to give it a stretchy, elastic texture.\u00a0 The gelatin in this version stabilizes the mixture and yields a soft, bouncy, and incredibly velvety scoop.<\/p>\n

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So yes, if you like gin and piney scents, you will likely enjoy this ice cream.\u00a0 It was fantastic both with and without the cherries for me, and youngest kiddo actually preferred it plain with the noticeable resin flavor.\u00a0 Eldest, who does not like gin, said it probably was not the flavor for her.\u00a0 Hubby liked it with the cherries.\u00a0 This ice cream is so rich and satisfying, you will definitely be happy with a standard half cup serving, especially with toppings!\u00a0 (This batch fills a 1.5Qt freezer canister to capacity.)<\/p>\n

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\u00a0
Chios Mastiha Ice Cream<\/i><\/span>
makes 6-8 servings<\/span><\/p>\n

2 gelatin sheets, 7 g (\u00bc oz.) each (I used silver strength gelatin)<\/i>
1 cup whole<\/u> milk (the mastica needs fat to dissolve well)
\u00bd tsp freshly ground mastica<\/a>\/mastiha from Chios (freeze before grinding)
180 g (6 oz.) sugar, divided
<\/i>pinch of sea salt
125 g (4.4 oz.) egg yolks (about 7 large yolks)
400 ml (14 oz.) heavy cream<\/p>\n

Soak the gelatin in cold water to soften.\u00a0\u00a0<\/p>\n

Take a spoonful of the sugar and combine it with the cold mastica tears in a mortar and pestle*.\u00a0 Grind it to a very fine powder.\u00a0 (The sugar will help keep it from getting gummy.)<\/p>\n

Heat the milk together with the mastiha powder and salt in a 2 qt pan, and remove from heat as soon as the milk reaches a simmer.\u00a0 Drain and add the softened gelatin into the milk, stirring constantly until dissolved.\u00a0 Let the mixture cool slightly while beating the egg yolks.<\/p>\n

With a whisk or an electric mixer, beat the egg yolks and remaining sugar together to ribbon stage (very light in color and thick).\u00a0 Pour the warm milk very slowly into the egg mixture in about four additions.\u00a0\u00a0Return the mixture to the heat and cook and stir until the mixture
\nreaches about 170\u00baF.\u00a0 This will finish the custard base and also take
\ncare of any undissolved mastica around the edges of the pan.\u00a0\u00a0<\/p>\n

To finish the ice cream there are two options.<\/p>\n

No Ice Cream Freezer option<\/b> (a slightly more semifreddo finish):<\/p>\n

Place the bowl in an ice bath and continue beating until the mixture is lightened and very frothy.<\/p>\n

Whip the cream until stiff peaks form and fold it carefully into the egg-milk mixture. Pour the mixture into a bowl or into a loaf pan lined with plastic wrap and freeze.<\/p>\n

Serve the semifreddo as is, or top it with a traditional glyko karydaki <\/i>(a Greek walnut spoon sweet which is a classic fruit preserve made from whole, unripe green walnuts slowly simmered in a spiced sugar syrup.)<\/p>\n

Ice Cream Freezer option<\/b>:\u00a0<\/p>\n

Mix the heavy cream until the custard base and transfer to a bowl.\u00a0 Cover and chill completely in the refrigerator, overnight is best.\u00a0 Give the base a good stir before freezing, it will be slightly thickened from the gelatin, but will loosen up easily with just a few stirs.<\/p>\n

The next day, freeze the ice cream in the machine according to manufacturer’s instructions.\u00a0 (Make sure the canister has been frozen for at least 24 hours and churn until thick and creamy.\u00a0 Turn on the motor before<\/u> adding the ice cream mixture.\u00a0 Do not fill the bowl more than \u00be full to allow for expansion.)<\/p>\n

Transfer the fresh ice cream to an airtight container and store in the freezer to finish curing.\u00a0<\/p>\n

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* If, despite the sugar and freezing, you find that the mastic has left a gummy coating on the mortar or pestle, simply wipe it down with a little rubbing or isopropyl alcohol and it will come right off.\u00a0<\/i><\/p>\n

<\/a><\/i><\/div>\n


<\/i><\/p>\n

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm<\/a>, we are sharing recipes that begin with M or include ingredients or methods that begin with M:\u00a0<\/p>\n

<\/a><\/div>\n

\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

M is for mastiha\/mastica.\u00a0 This unique ice cream is flavored with… sap.\u00a0 Yes, the resin of a tree, most particularly from the Greek island of Chios, producing little “tears” of sap that are collected and used to flavor a multitude of dishes and beverages.\u00a0 And I have to say, I am kinda obsessed with this […]<\/p>\n","protected":false},"author":1,"featured_media":7046464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[1458,428,209095],"dealstore":[],"offerexpiration":[],"class_list":["post-7046463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-cream","tag-ice","tag-mastiha"],"yoast_head":"\nM - Mastiha Ice Cream - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7046463\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"M - 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