Dairy Ice Cream with Mastic and Rose Water

• 4 egg yolks
• 1/2 cup sugar
• 1 1/4 cups light cream
• 12 tablespoons rose water, to taste
• 1/4 teaspoon pulverized mastic
• 1 1/4 cups heavy cream

1. Beat the egg yolks and sugar to a thick, pale cream in a bowl.
2. Bring the light cream to the boil and gradually pour over the yolk mixture, beating all the time.
3. Put the bowl in a pan of boiling water, or in the top of a double boiler, and stir or lightly beat until the mixture thickens into a custard.
4. Add the rose water, sprinkle the mastic over the whole surface (if it falls in one place, it will stick together in a lump), and stir thoroughly.
5. Beat the heavy cream until firm and fold it into the cooled custard.
6. Pour into a mold lined with plastic wrap and cover with more plastic wrap.
7. Freeze overnight.
8. Take out of the freezer 1015 minutes before serving.
9. You can cheat and use store-bought dairy ice cream.
10. Leave to soften slightly, and gently mix in the flavorings (some ice creams collapse if you beat vigorously or blend in a food processor), then put back into the freezer.

egg yolks, sugar, light cream, water, pulverized mastic, heavy cream

Taken from www.epicurious.com/recipes/food/views/dairy-ice-cream-with-mastic-and-rose-water-373597 (may not work)