Mastiha Drops (7)
in a small dish and freeze for 15 minutes.
Crush the mastiha with a mortar and pestle, or wrap them in a small piece of parchment and crush them with a rolling pin.
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
In a medium bowl, stir together
Sweetened Condensed Milk (1 can)
Rose Water (2 Tbsp)
, and Mastiha Water.
With a standing mixer or hand mixer, whip
Heavy Cream (2 cups)
on medium-high until soft peaks form.
Whisk one-third of the whipped cream into the sweetened condensed milk mixture.
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).
Preheat oven to 350 degrees F (180 degrees C).
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)
Unsalted Butter (1/3 cup)
to a bowl. Using your hands, mix together until crumbly.
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!