Arabic Ice Cream with Cream
This creamy Arabic-style ice cream recipe is made with milk, whipping cream, ashta, sweetened sahlab, vanilla, mastic, and Aleppo pistachios. The ingredients are cooked over medium heat until combined, then cooled, poured into a tray lined with kitchen plastic wrap, and frozen overnight. The key to success is not placing the mixture in the freezer while hot and using sweetened sahlab rather than raw sahlab.
A creamy Arabic-style ice cream dessert made with cream.
Like a rich homemade ice cream.
Ingredients
- 1 liter Milk
- 500 ml Liquid whipping cream
- 200 g Ashta
- 225 g Sweetened sahlab
- 1 teaspoon Vanilla
- 3 pieces Mastic
- to taste Aleppo pistachios
- 100 g Sugar
- Suggested substitute for liquid cream when unavailable Powdered milk
Instructions
- In a pot, combine the milk with the liquid whipping cream, ashta, sweetened sahlab, mastic, vanilla, and sugar.
- In the pot, stir the ingredients over medium heat continuously until heated through and they begin to simmer gently, without boiling vigorously.
- In the pot, let the mixture simmer briefly until the whipping cream is fully combined with the sahlab and milk.
- In the pot, remove the mixture from the heat and let it cool slightly.
- In a bowl, add the Aleppo pistachios to the cooled mixture and stir until combined.
- In a tray lined with kitchen plastic wrap, pour in the mixture to a thickness of no more than approximately 2 cm.
- In the freezer, place the tray only after the mixture has cooled completely and leave it overnight.
- In the freezer, remove the ice cream after freezing, then carefully lift it out using the plastic wrap.
- On a serving platter, place the ice cream removed from the plastic wrap, then garnish it with Aleppo pistachios.
- In the freezer, return the ice cream, wrapped in plastic wrap, after slicing or shaping it until serving time.