Dondurma Kaymakli

• 2 tablespoons powdered sahlab
• 4 cups milk
• 1 1/3 cup heavy cream
• 1 1/2 cups sugar
• 1/4 teaspoon mastic
• 1 tablespoon orange-blossom water
• Chopped pistachio nuts to garnish

1. Dissolve the powdered sahlab in about 1 1/2 cups of the milk.
2. Put the rest of the milk in a saucepan together with the cream and sugar, and bring to the boil.
3. Add the milk-and-sahlab mixture gradually, beating with an electric beater.
4. Simmer very gently over low heat for about 2030 minutes, stirring constantly with a wooden spoon.
5. Crush and pulverize the mastic by pounding with a pinch of sugar, and stir into the milk mixture.
6. Add orange-blossom water, mix well, and cook for a moment more.
7. Pour into a wide dish (about 11 inches) lined with plastic wrap, and cover with wrap.
8. Put in the freezer overnight or days ahead.
9. At any point after the mixture has frozen hard, remove from the freezer, turn it out of the dish, and blend in batches in a food processor.
10. The longer you blend, the whiter it will get and the more chewy and elastic the texture.
11. Pour into a mold lined with plastic wrap and cover with wrap.
12. Put in the freezer again for at least 1 hour.
13. Take the ice cream out of the freezer 1015 minutes before serving.
14. Serve sprinkled with pistachio nuts.

powdered sahlab, milk, heavy cream, sugar, mastic, orangeblossom water, pistachio nuts

Taken from www.epicurious.com/recipes/food/views/dondurma-kaymakli-373596 (may not work)