Milk Ice Cream with Gum Mastic and Rose Water

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

1. Beat the egg yolks with the 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 part of a double boiler, and stir constantly until the mixture thickens into a custard.
4. Add the rose water, take it off the heat, and sprinkle the gum mastic over the whole surface (if it falls in one place it sticks together in a lump) and stir it in vigorously.
5. Let cool.
6. Beat the heavy cream until firm and fold this into the cooled custard.
7. Pour the mixture into a mold lined with plastic wrap and cover with more plastic wrap.
8. Freeze overnight.
9. Take out of the freezer 5 to 10 minutes before serving, remove the plastic wrap, and turn the ice cream out of its mold.

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

Taken from www.epicurious.com/recipes/food/views/milk-ice-cream-with-gum-mastic-and-rose-water-373134 (may not work)