Recipe for Pagoto Masticha -Greek Style Mastic Ice Cream Recipe
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Although ice cream didn’t originate in Greece, it was embraced once it was introduced. If there were a traditional ice cream variety native of Greece, however, this would be it. The island of Chios is known for its mastic trees. Although mastic ice cream can be found throughout Greece, it’s especially popular on Chios.
Pagoto Masticha Recipe Ingredients:
- 2 cups milk
- 2 cups heavy cream
- 1 1/2 cups sugar
- 2 1/2 teaspoons ground mastic
- 15 large egg yolks
Add the milk, heavy cream, and sugar to a medium-sized saucepan. Set the heat on the burner to medium and bring the mixture to a boil, stirring frequently with a wooden spoon. Once the mixture boils, remove it from the heat and set it aside to cool.
Place the egg yolks in a large mixing bowl. Add the mastic and whisk the two together. Pour one cup of the hot milk mixture into the mixing bowl while whisking until it’s well combined. Set the pan with the remaining milk mixture back on the burner and set the heat to medium. Slowly add the milk and egg yolk mixture to the saucepan, whisking while you do. Stir the mixture constantly with a wooden spoon as it cooks.
The mixture should thicken as it heats. Lower the heat if it gets too hot – the mixture shouldn’t boil. The custard is done when it thickens well enough to coat the back of the spoon without dripping. It should take three minutes of heating. Let the custard mixture cool for about twenty minutes and then add it to an ice cream machine. Follow the manufacturers’ instructions to turn this mixture into ice cream.
This post was written by GreekBoston.com