Syrian Ice Cream

(Yield:  About 10 cups)

Ingredients:

• 9 c plus 1/4 c whole milk, divided
• 1 c heavy cream
• 4 medium pieces (about 1/4 tsp) Chios gum mastic
• 2 1/2 c sugar
• 5 tsp sahlab
• 3/4 tsp rose water
• Chopped pistachios (for serving)

Method:

1. In a small bowl, whisk together 1/4 c milk with the sahlab; set aside. 
2. Grind the mastic into a powder; the best way to do this is to put the mastic between 2 pieces of parchment paper or inside a plastic bag and pound it with a heavy object, such as a rolling pin. 
3. In a medium-large pot over medium heat, combine 9 c milk, the cream, and the mastic; bring to a boil (stirring frequently).  Slowly whisk in the sugar and bring back up to a boil, stirring constantly.  Whisk in the sahlab mixture and boil vigorously 5 minutes.  Turn off the heat and add the rose water.  Cool to room temperature, then refrigerate until well chilled (about 4 hours).
4. Transfer the chilled mixture to an ice cream machine and process according to the manufacturer’s directions.  Once processed, put the ice cream in a freezer-safe bowl and transfer to the freezer to set.  Scoop out the ice cream and roll generously in chopped pistachios before serving.