Milk and Pistachio Ice Cream

Nasser Al-RashidCuisinier

Ingrédients

• 1 liter of whole milk
  1 liter
• 2 tablespoons of salep, or 4 tablespoons of "kuzu root" starch or 2 tablespoons of corn flour
  2 tablespoon
• 1 cup of sugar, and 2 teaspoons
  1 cup
• 1/4 teaspoon of mastic, ground with 0.5 teaspoon of sugar
  0.3 teaspoon
• 1 tablespoon of rose water
  1 tablespoon
• 1/2 tablespoon of orange blossom water
  0.5 tablespoon
• 1/2 cup of pistachios
  0.5 cup

Mesures

1. 1

   Grind the pieces of mastic in a bowl with a teaspoon of sugar.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Take 1/4 cup of milk and dissolve the starch in it.

   5 minutes
3. 3

   Add the salep mixture to the remaining milk.

   5 minutes
4. 4

   Add the sugar to the milk and bring to a boil, stirring with a wooden spoon.

   Matériel requis:

   Marmite

   5 minutes
5. 5

   Add the mastic when the mixture starts to thicken. Then remove the pot from the heat.

   5 minutes
6. 6

   Strain the mixture and let it cool. Then pour it into a bowl.

   5 minutes
7. 7

   Cover with plastic wrap and leave in the refrigerator overnight.

   1440 minutes
8. 8

   Pour into an ice cream maker and run until the mixture resembles ice cream.

   Matériel requis:

   🍳

   Ice Cream Maker

   5 minutes
9. 9

   Transfer the ice cream to a bowl.

   5 minutes
10. 10

    Mix in the pistachios. Then cover the bowl and freeze for a full night or more.

    1440 minutes
11. 11

    Unmold the ice cream and place it on a serving plate, garnishing with more pistachios.

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques