About 10 years ago, I got into sipping on mastiha liqueur, primarily as a digestif after dinner. The liqueur is a little sweet so I like having it served with a slice of lemon and ice.
This drink (and the pairing of lemon and mastiha) is the inspiration for this ice cream flavour. Once again, I am using this easy, no-churn method of making ice cream. I have an ice cream maker but this method is easier, quicker and just as delicious.
Mastiha is a resinous sap produced from the trunk and branches of the Mastic tree. The mastic sap is extracted by scratching the surface of the tree with a sharp implement. The sap falls to the ground and becomes crystalized into little nuggets, referred to as mastic tears.
Cultivation of mastiha occurs on the island of Chios, the fifth largest of the Greek islands, located in the Aegean Sea, just 5 miles from the coast of Turkey.
The southern part of the island is the only part of the island where mastic production occurs. The collective of villages that produce mastic are known in Greek as the Mastichohoria or literally translated as Mastic Villages. Mastic production in the Mastichohoria has occurred since the Roman period and it is said that Mastiha only grows on the Southern part of the island, due to the volcanic soil content.
Locally, look for mastiha at Greek or Middle Eastern stores or you can order online.
- Into the bowl of your stand mixer, add the cream, condensed milk (or sugar) and turmeric, attach the whisk and whip to soft peaks.
- Turn down the speed and add the zest and lemon juice, mastiha and liqueur and mix for a couple of minutes or until well incorporated.
- Empty into a container, place plastic wrap on top of the ice cream and place the lid on. Place in your freezer for minimum 5 hours to overnight.
