{"id":10368,"date":"2015-12-13T14:59:56","date_gmt":"2015-12-13T14:59:56","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10368"},"modified":"2024-11-14T23:51:01","modified_gmt":"2024-11-14T23:51:01","slug":"lebanese-milk-ice-cream","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-milk-ice-cream\/","title":{"rendered":"Lebanese Milk Ice Cream"},"content":{"rendered":"

When I was developing the recipe, I was determined to retain the classic Lebanese milk ice cream that I grew up eating in Beirut. After much testing, I would say I perfected the recipe. A friend of mine advised me to keep it a secret, she was blown away by the taste. Maybe one day I will have my own restaurant or coffee shop, then this would be on the menu. Part of me wanted to keep it a secret and the other part was pushing me to share it with the world. I felt like a scientist making a discovery, and the latter part won me over. This is simply divine.<\/p>\n

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Lebanese Milk Ice Cream (Booza ala Haleeb)<\/strong><\/h1>\n

I eat ice cream in all seasons, and maybe I crave it more in winter. That sounds peculiar, right? A friend of mine told me once that the state of Alaska has the highest ice cream consumption, so that makes me look normal!<\/p>\n

Lebanese ice cream comes in vibrant colors and flavors: mulberries, strawberries, lemon, chocolate, rose water, orange, etc\u2026 usually scooped out into wafer cones or filled in boxes; the good thing about it is that you can have varied flavors in one cone. This week I was craving the milk ice cream \u2013 an eggless ice cream flavored with salep\/sahlab, mustic gum and rose water, and dressed up in raw ground pistachios<\/p>\n

Ingredients needed to make the Lebanese Ice Cream?<\/h2>\n