Today I’m sharing my hack for making a delicious Mastic and Sour Cherry Ice Cream at home without an ice cream maker. I adore this ice cream because it incorporates the flavor of mastic which comes from my Greek home of Chios. You can buy the crushed mastic powder online or at a specialty store, but don’t skip it or you’ll miss out on the intended flavor of this ice cream. Mastic is such a unique flavor, it’s almost impossible to describe. It pairs beautifully with the sour cherry, you won’t want to skip it.
I like this method for making ice cream because you don’t need an ice cream maker. Don’t get me wrong, I do love my ice cream maker, but I don’t always have it ready to use. Mixing together the dairy products and flavors and then freezing them is so much easier in many ways and it works like a charm!
Sour cherry is another flavor that’s found a lot in Greece. You can usually find it in grocery stores in America. You really want to make sure that’s what you use because it really makes the mastic pop. However, if you can’t find sour cherries anywhere you can use another fruit flavor that you’d prefer.
Timing is critical with this dish because you really need to freeze the ice cream for the full six hours in order to achieve the desired result. Then, it’s ready to scope and serve! Be sure to take a nice big scoop and serve it with whatever fun toppings you’d like. My kids, of course, love it with whipped cream and sprinkles. I just eat a small cone scooped straight from the dish.
We hope you enjoy this delicious and easy method for summer ice cream. It’s sure to please the whole family!
Mastic and Sour Cherry Ice Cream (Kaimaki)
I come from the island of Chios where Mastic is found everywhere. You can buy the powder on Amazon or at specialty stores and it’s necessary to achieve the proper flavor of this ice cream.
1 tsp Mastic (crushed into powder) * Link on Amazon
6 tbsp Sour cherry
1 can Condensed Milk
1 1/3 cup Milk
2 cups Heavy Cream
Pitch of Cardamon
Warm the milk in a saucepan and add the crushed mastic and a pinch of cardamom. Set aside to cool.
In another bowl, beat the heavy cream until it achieves stiff peaks. Fold in the condensed milk, then fold in the cold milk mixture.
Add the 5 tablespoons sour cherries and mix everything together until well incorporated.
Spread the mixture in a freezer safe pan or glass dish. Spread the remaining 1 tablespoons of sour cherries over the top.
Freeze the mixture for at least 6 hours, or until completely set.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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