This is a modern version of dondurma kaymakli without sahlab. Mastic and rose water give it an exotic allure. The mastic, a resin exuded from the lentisk tree, is sold in small, hard, translucent lumps, like crystals. It must be pounded or ground to a fine powder with a pestle and mortar, together with a pinch of sugar.

　　

Ingredients

serves 6

　　4 egg yolks

　　1/2 cup sugar

　　1 1/4 cups light cream

　　1–2 tablespoons rose water, to taste

　　1/4 teaspoon pulverized mastic

　　1 1/4 cups heavy cream

　　

Step 1

Beat the egg yolks and sugar to a thick, pale cream in a bowl. Bring the light cream to the boil and gradually pour over the yolk mixture, beating all the time.

　　

Step 2

Put the bowl in a pan of boiling water, or in the top of a double boiler, and stir or lightly beat until the mixture thickens into a custard. Add the rose water, sprinkle the mastic over the whole surface (if it falls in one place, it will stick together in a lump), and stir thoroughly.

　　

Step 3

Beat the heavy cream until firm and fold it into the cooled custard.

　　

Step 4

Pour into a mold lined with plastic wrap and cover with more plastic wrap. Freeze overnight. Take out of the freezer 10–15 minutes before serving.

　　

Variation

Step 5

You can cheat and use store-bought dairy ice cream. Leave to soften slightly, and gently mix in the flavorings (some ice creams collapse if you beat vigorously or blend in a food processor), then put back into the freezer.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf