Lebanese Milk Ice Cream (Booza ala Haleeb)
Description
An eggless ice cream flavored with salep/sahlab, mustic gum and rose water, and dressed up in raw ground pistachios.
Ingredients
- 1 cup raw pistachios crushed
- 11/2 cups of whole milk powder
- 3 cups water
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon salep (If you couldn’t find the Turkish original salep the instant salep found online would do good as well, though the elasticity will be a bit less.
- 1 tablespoon rosewater
- 4 large mastic grains
Instructions
- With a mortar and pestle grind the mastic granules with a pinch of sugar.
- Place the whole milk powder, water, sugar, heavy cream, crushed mastic, cornstarch, salep powder in a heavy-bottomed saucepan and whisk continuously over medium heat. Bring to a gentle boil, and that stage you will notice that the mixture has thickened a bit. Remove from heat, add the rosewater, stir well and set aside to cool down.
- Place a piece of wax paper on top to prevent a skin from forming. Refrigerate for 4hours or overnight
- Transfer to an ice cream maker and follow the manufacturer’s freezing instructions. This should take about 30 minutes. Freeze it for another 2-3 hours, allowing the ice cream to harden.
- Just upon serving sprinkle some pistachios on top of each ramekin. Enjoy!!
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Tried this recipe?Let us know how it was!