Arabic Ice Cream

ARABIC ICE CREAM

Makes 1 Kg | Prep 15 min
INGREDIENTS
  • 1L of heavy cream
  • 5 tbsps. sahlab powder
  • 2 tbsps. corn starch
  • 1 tsp Arabic mastic crushed
  • 2 tbsps. orange blossom water
  • 2 ½ cups heavy cream
  • 2 cups powdered sugar
  • 2 cans of ready ashta
  • 2 ½ cups roughly crushed pistachio
PREPARATION
  1. Mix the heavy cream, sahlab powder, cornstarch, Arabic mastic and orange blossom, stirring occasionally, over medium low heat, until thick. Set aside to cool in a large plate.
  2. Mix the heavy cream, powdered sugar and ready ashta in the cold stainless bowl of the stand mix using the paddle attachment until soft peak forms.
  3. Combine the two mixtures and mix for about 3 minutes.
  4. Roll out the mixture to a rectangular plate and freeze for 2 hours. Put it again in the food processor and mix for 5 minutes.
  5. Repeat the step 4 twice.
  6. Roll out the ice cream on a parchment paper and top with pistachios.
  7. Wrap it with the parchment paper, roll and freeze again.
TIPS

Use a rectangular cake mold (step 7) and freeze.

OTHER RECIPES
OTHER SUGGESTIONS


 

No comments

Sorry, the comment form is closed at this time.