The “Bouza Bé Halib,” or milk ice cream, by Anissa Helou, a blend of flavors and textures. Photos DR
-
Preparation 20 min
-
Portions
3 people
-
Difficulty
Medium
Ingredients All ingredients
- One liter of organic whole milk
- 220 g of golden caster sugar
- 1 tbsp salep (you can also use cornstarch instead of salep—in that case, use two tablespoons)
- 300 ml of heavy cream
- 3 tbsp rose water
- ½ tsp ground mastic
- Sliced pistachios for garnish
Preparation Milk ice cream
For about one and a quarter liters of ice cream
- Pour the milk into a saucepan. Add the sugar and heat over low heat.
- Gradually add the salep, whisking the mixture continuously, and bring to a boil. If you add the powder too quickly, lumps will form.
- Continue whisking for 10 to 15 minutes, or until the sugar has dissolved and the milk thickens. Remove from the heat.
- Pour the thickened milk into a large measuring jug and whisk in the cream and rose water.
- Gradually add the mastic, whisking vigorously to mix well and prevent it from hardening.
- After mixing thoroughly, let cool.
- Churn the mixture in an ice cream machine following the manufacturer’s instructions.
- Serve topped with sliced pistachios.
Recipe tips : This recipe is for classic milk ice cream flavored with mastic and rose water, but you can easily turn it into saffron ice cream by infusing a generous pinch of saffron in the milk half an hour before making the ice cream using the same recipe. However, if you use saffron, do not add mastic at the end. You can still keep the rose water.
Milk ice cream
-
Preparation 20 min
-
Portions
3 people
-
Difficulty
Medium
Ingredients All ingredients
- One liter of organic whole milk
- 220 g of golden caster sugar
- 1 tbsp salep (you can also use cornstarch instead of salep—in that case, use two tablespoons)
- 300 ml of heavy cream
- 3 tbsp rose water
- ½ tsp ground mastic
- Sliced pistachios for garnish
