Kadayfi ice cream

Add the granulated sugar and water to a pan; to flavour the syrup, add pieces of mastiha now.

Bring to a boil, and once the sugar has dissolved take it off the heat and stir in the vanilla extract, or mastic liqueur, or rose water.

Set the syrup aside to cool completely.

Bring the kadaifi to room temperature: from the freezer to the refrigerator overnight, then about an hour on the counter, or about 30 seconds in the microwave.

Separate the strands on a big piece of parchment paper and put them all into a nine by 13 inch baking dish.

Pour the melted unsalted butter over the top and toss so the butter coats as much of the kadaifi as possible.

Bake in a preheated 350 degree oven until golden and toasted, about 30 to 35 minutes.

Break the kadaifi up a little while it is still out of syrup, then pour all of the syrup over the top and move it around so everything is combined.

Let it come to room temperature and then chill it completely in the refrigerator or freezer; it must be fully cool before it meets the ice cream.

Let the ice cream sit at room temperature for 30 minutes so it softens.

Put the ice cream in a stand mixer, break it up and start mixing on low.

Cut the syruped kadaifi up with a knife and add it to the running mixer a little at a time; how much goes in is a matter of preference. Reserve a little for garnish.

Transfer to a container and freeze; use a plastic or freezer safe container rather than a ceramic baking dish, which can crack in the freezer.

Sprinkle ground salted pistachios over the top.

Freeze at least 30 minutes to an hour; a couple of hours is needed to really firm up to the texture of ice cream.

Scoop into a serving cup or trifle bowl, sprinkle with more pistachios, and serve with sour cherry preserves.