Arabic Ice Cream
Arabic ice cream with ashta and pistachios is made with full-fat milk, sahlab, sugar, vanilla, and ashta, then left to cool and mixed with pistachios. It is spread in a tray and frozen until firm, then rolled up and garnished with crushed pistachios before serving cold.
A traditional Arabic-style ice cream dessert.
Like a stretchy, creamy ice cream dessert.
This is a cold sweet recipe, often made with milk-based ingredients.
Ingredients
- 1 liter Full-fat milk
- Listed in the page data Cream
- Listed in the page data Sugar
- Listed in the page data Cornstarch
- Listed in the page data Mastic
- Listed in the page data Aleppo pistachios
- Listed in the page data Rose water
- 10 tablespoons Sahlab
- 5 tablespoons Sugar
- 200 g Ashta
- 1 teaspoon Vanilla
- To taste Crushed pistachios
Instructions
- Place 1 liter of full-fat milk in a pot over medium heat.
- Add the sahlab and sugar to the pot while the milk is cold, then stir the mixture until dissolved and combined.
- Add the vanilla to the pot, then continue stirring over medium heat until the mixture starts to thicken and steam appears.
- Add the ashta to the pot, stirring continuously until the mixture boils and becomes thick and sticky.
- Set the mixture aside for 5 minutes to cool.
- Add the ashta to the mixture after it has cooled, then stir well until any lumps disappear.
- Lightly toast the Aleppo pistachios in the microwave for 2 minutes, stirring each time, then crush them and mix them into the mixture or use them for garnish as desired.
- Line a tray with cooking cling film, then pour in the mixture after it has cooled slightly, spreading it evenly.
- Spread the mixture in the tray to a thickness of about 2 cm, then cover the tray well and place it in the freezer for 3 hours or overnight.
- Remove the tray from the freezer, loosen the cling film, and roll the ice cream into a roll.
- Garnish the roll with crushed Aleppo pistachios, then slice and serve cold.