Ingredients
- Sahlab powder, fine4 tablespoons
Liquid milk4 cups
Sugar1 cup- Ready cream0.5 cup
Mastic0.5 teaspoon- Saffron, ground0.5 teaspoon
Rose Water3 tablespoons- Pistachio, chopped2 tablespoons
Steps
- 1
Soak the saffron in rose water and set aside until the saffron releases its color.
5 min - 2
Dissolve the sahlab in a cup of cold milk, stirring continuously until a uniform thickness is achieved.
5 minRequired Tools:
Mixing Bowl - 3
Crush the mastic with a teaspoon of sugar and set aside.
5 min - 4
Dissolve the remaining sugar in the other three cups of milk and place over medium heat.
5 minRequired Tools:
Pot - 5
When the milk begins to boil, add the sahlab mixture, then the milk and mastic, and continue cooking over medium heat while stirring.
5 min - 6
When the mixture becomes thick and slightly elastic, remove from heat, then add the rose water and saffron mixture and stir. Transfer the mixture to a bowl and refrigerate for two hours.
5 min - 7
Meanwhile, spread the ready cream on a tray and refrigerate until a crust forms on it.
5 min - 8
When the mixture freezes, transfer it to an ice cream maker (or blender) and mix.
5 minRequired Tools:🍳Ice Cream Maker🍳Blender - 9
After removing the cream tray from the refrigerator, let it sit for a few minutes, then break the cream crust into small pieces.
5 min - 10
Mix these pieces with the whipped mixture and return to the refrigerator.
5 min - 11
When serving, sprinkle crushed pistachios on each portion.
5 min
Nutrition Facts
Liquid milkper 100gSugarper 100gMasticper 100gRose Waterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.