Dessert: Cyprus – καϊμάκι ➤ Kaimaki (Mastic ice cream)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 12 hrs

Total 13 hrs

Ingredients

- 4 cups (946 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (15 g) salep (ground orchid root powder)
- 1/8 tsp (0.5 g) ground mastic resin (or 8–10 mastic tears)
- 1 tsp (4 g) granulated sugar (to crush mastic)
- 4 large egg yolks, approx. 2.5 oz (72 g) total
- 1/8 tsp (0.5 g) fine sea salt
- 1 tsp (5 ml) rose water or orange blossom water (optional)
- 1/4 cup (30 g) chopped pistachios for garnish (optional)

Instructions

1. Place the mastic resin and 1 tsp (4 g) granulated sugar in a small mortar and crush to a fine powder with a pestle; if using tears, grind until very fine. Set aside.
2. In a medium saucepan, whisk together 4 cups (946 ml) whole milk, 2 tbsp (15 g) salep, and the 3/4 cup (150 g) granulated sugar until the salep is evenly dispersed.
3. Add the crushed mastic and 1/8 tsp (0.5 g) salt to the milk mixture and warm over medium-low heat, whisking constantly, until the mixture is hot and just below a simmer and begins to thicken slightly (do not boil).
4. In a separate bowl, whisk the 4 large egg yolks (approx. 2.5 oz / 72 g total) until smooth. Slowly ladle about 1 cup (240 ml) of the hot milk mixture into the yolks, whisking constantly to temper.
5. Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and reaches about 170°F (77°C), about 5–8 minutes. Do not boil.
6. Remove from heat and stir in 1 cup (240 ml) heavy cream and 1 tsp (5 ml) rose water or orange blossom water if using. Taste and adjust for a faint resinous note; if the mastic flavor is weak, let the mixture rest while cooling to allow flavor development.
7. Strain the custard through a fine-mesh sieve into a bowl to remove any unmixed salep or mastic fragments. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
8. Freeze the chilled base in an ice cream maker according to the manufacturer's instructions until thick and elastic. For a no-machine method: pour into a shallow metal pan, freeze 30–45 minutes, then beat vigorously with a whisk or hand mixer; repeat every 30–45 minutes until firm and slightly stretchy (4–6 cycles).
9. Transfer ice cream to an airtight container and freeze at least 2 hours to firm up. For best texture, rest in freezer 4–8 hours or overnight.
10. Serve scoops garnished with 1/4 cup (30 g) chopped pistachios if desired. Return unused ice cream to the freezer; the salep and mastic will keep the texture slightly chewy and resistant to rapid melting.