- Sour cherries and yogurt ice cream with Chios mastic

Category: Mediterranean Diet, Thessaloniki Recipe.

Serves: 10 - 12   
Preparation time: 45min + 6h freezer
Level: Easy - medium (much stirring)

Ingredients:

• 2 cups of tea fresh sour cherries
• 1 vanilla, sliced lengthwise and take their seeds
• 1 1/4 cup of sugar
• 2 cups of tea yogurt
• 2 tsp powder Chios mastic $
• 2 tbsp mahlab crushed
• 1 cup sour cream whipped to whipped cream

•  3/4 cup rock salt for ice cream method
•  Ice cubes

Preparation:

1. In a medium pan add the sour cherries, 1/4 cup of sugar and cook over medium heat for 7-8 min. Remove the pan from the heat and allow to cool down. 
2. Press the sour cherries with a fork so slightly mashed.
3. Put the sour cherries in a metal bowl and place in the freezer for 1 hour.
4. In a large bowl pour the yogurt, 1 cup sugar, vanilla seeds, the whipped cream, the Chios mastic and mahlab. Stir gently with a spatula for 3 min. until homogeneous the materials and melt the sugar.
5. Take out the bowl of cherries and let it get room temperature 10 min. 
6. Mix sour cherries with a ice cream mixture.

If you have ice cream machine skip follow steps

Ice cream method:

1. Fill a large bowl about halfway with ice. Stir in 3/4 cup rock salt.
2. Nestle the bowl of mixture on the ice. Try to get almost completely buried in the ice. Use the hand mixer to beat the mix for 10 min.
3. After beating cover with a towel and place the entire set of nested bowls — large and small — in the freezer. Freeze for 45 min.
4. Remove the bowls from the freezer.
5. Mix again with the mixer for 5 min. At this point the mixture should be the texture of soft-serve ice cream.
6. Remove the small bowl from the large bowl, and cover the top with plastic wrap touching the surface of the ice cream. Freeze overnight, before serving.

Luxury Olive Oil family co.