Subtle, yet enticing, this no-churn rosewater + mastiha ice cream with mahlepi almond crumble is a recipe that is simple and delicious. You are sure to always have a batch in your freezer!
Total Time
6hr 30min
5.0
3 Ratings
Author: Ful-Filled
Servings:
2
Ingredients
Ice Cream
•
2
cups
Cold
Heavy Cream
•
1/3
cup
Water
•
7
Mastiha Drops
•
2
Tbsp
Rose Water
•
1
can
(14 oz)
La Lechera® Sweetened Condensed Milk
Crumble
•
1/2
cup
Raw Cane Sugar
•
1
cup
Almond Flour
•
1
pinch
Salt
•
1/2
cup
Old Fashioned Rolled Oats
•
1/2
Tbsp
Ground Mahlab
•
1/3
cup
Unsalted Butter
, softened
Cooking Instructions
1.
Place the Mastiha Drops (7) in a small dish and freeze for 15 minutes.
2.
Crush the mastiha with a mortar and pestle, or wrap them in a small piece of parchment and crush them with a rolling pin.
3.
In a saucepan over medium heat, add the Water (1/3 cup) and crushed mastiha tears. Simmer for about 5 minutes and then strain the mastiha water through a fine sieve into a small dish
4.
In a medium bowl, stir together La Lechera® Sweetened Condensed Milk (1 can), Rose Water (2 Tbsp), and Mastiha Water.
5.
With a standing mixer or hand mixer, whip Heavy Cream (2 cups) on medium-high until soft peaks form.
6.
Whisk one-third of the whipped cream into the sweetened condensed milk mixture.
7.
Fold the remaining whipped cream into the sweetened condensed milk mixture. Pour mixture into a freezable container, a loaf pan works nicely, and freeze until ice cream is firm, about 6 hours (or covered for up to 1 week).
8.
Preheat oven to 350 degrees F (180 degrees C).
9.
Add Raw Cane Sugar (1/2 cup), Almond Flour (1 cup), Salt (1 pinch), Old Fashioned Rolled Oats (1/2 cup), Ground Mahlab (1/2 Tbsp), and Unsalted Butter (1/3 cup) to a bowl. Using your hands, mix together until crumbly.
10.
Spread on a baking sheet lined with parchment paper and bake for 8-10 minutes. Let crumbles cool, then serve with ice cream. Garnish with dried rose petals if desired. Enjoy!
Nutrition Per Serving
CALORIES
2469
FAT
155.9 g
PROTEIN
31.9 g
CARBS
214.9 g
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