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Middle Eastern Milk Ice Cream


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Middle Eastern Milk Ice Cream

Serves 6 as Dessert.

This is my best attempt to make the type of ice cream popular in the middle east, specifically Lebanon. The real deal has a nice chewy texture and is flavored with Salep (sahlab), mastic gum and orange blossom water. It also contains no eggs. Unfortunatly real Salep (a type of root that is dried and ground up) is not very available and is expensive. This version, while not as good as the real stuff, is excellent with a wonderful flavor and great texture. Serve it topped with lots of crushed pistachios or almonds.

Note: Mastic Gum, NOT to be confused with gum arabic, has a very distinctive taste and is available at middle eastern grocery stores. It is VERY sticky when melted so add and stir with the handle of a spoon and then wash the spoon right away. Use a clean spice grinder to grind it along with some sugar to help it not stick. You can also do it between two pieces of wax paper and a mallet.

  • 2 c Whole milk
  • 2 c Heavy cream
  • 2 Egg yolks
  • 2 Eggs
  • 1 c Sugar
  • 5 Granules of Mastic Gum, pulverized with 2 T sugar
  • 2 T Rose water
  • 4 T Orange blossom water
  • toasted chopped pistachios or almonds for topping

- Heat the milk and cream in a sauce pot on medium until the mixture reaches a boil.

- In a bowl whisk the eggs, egg yolks and sugar until light in color.

- Continue whisking the eggs and sugar and pour 1 cup of the milk mixture in a thin stream about 1/2 cup at a time to temper the egg mixture.

- Return the egg/milk mixture back into the pot that has the rest of the milk and cream. Heat on medium heat stirring all the time until it reaches 175F on a thermometer or until thick but not boiling.

- Transfer the custard to a clean bowl through a sieve. Sprinkle the mastic gum all over the surface (NEVER in one spot or it will clump), add the rose water and orange blossom water and stir to combine. Taste and adjust by adding more of the aromatic waters if you need to.

- Cool the mixture in the refrigerator until thoroughly chilled (5-6 hours or more). Churn it in your ice cream maker and serve right away or after freezing for a few hours topped with the nuts. This ice cream remains nice and soft even after freezing.

Keywords: Dessert, Middle Eastern, Vegetarian, Ice Cream Maker, Intermediate, Ice Cream

( RG1362 )

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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