Mastic Icecream - Pagoto Kaimaki

Place the mastic in a mortar and beat well until it becomes a powder.
Put the mastic, cream and sweetened condensed milk in the bucket of the mixer and beat with the whisk at medium speed for 3-4 minutes until the mixture is firm and becomes like whipped cream.
Place in the freezer for 4-5 hours to freeze.

This recipe is an excerpt from the cookbook "To keep, to cook, to bake". You'll find all recipes here. Purchase the original book for more recipes like this.