Milk ice cream with pistachios ( Booza al-haleeb)


INGREDIENTS: Quantity will serve up to 8

1 quart of whole milk ( or 1 liter)

7 oz of sugar or 1 cup and 2 tablespoons

1/4 teaspoon ground mastic ground with 1/2 teaspoon of sugar

1 Tablespoon orange blossom water

1/2 Tablespoon rose water

2 Tablespoons sahlab powder or 4 tablespoons of Kuzu Root starch or 2 tablespoons of cornstarch

2 tablespoons of cornstarch

1/2 cup of pistachios

METHOD:

Grind the pieces of mastic by crushing them in a mortar with a teaspoon of sugar.
Take 1/4 cup of the milk and dissolve the starch in it.
Take the remaining milk and add the sahlab mixture to it. Add the sugar to the milk and bring to a boil, stirring with a wooden spoon.
Add the mastic when the mixture starts to thicken. Then take it off the heat.
Strain the mixture and let it cool. Pour it into a bowl.
Cover it with plastic wrap and let it sit in the refrigerator overnight.
Pour into the ice-cream maker canister and let it churn until it reaches the consistency of ice-cream.
Transfer the ice-cream into a bowl.
Start mixing the pistachios in. Then cover the bowl and freeze overnight or longer.
Invert the mold onto a serving platter and garnish with more pistachios.
Enjoy.

NOTE:

Go easy on the mastic, as it can be overpowering.

To peel pistachios: soak them in water for a couple of hours or longer. They will peel right off.

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