This is the easiest and quickest way to make a shortcut Arabic ice cream.

This is the easiest and quickest way to make a shortcut Arabic ice cream. It has a unique stretchy texture from the sahlab powder and light flavor from the mastic gum and blossom water.

Ingredients:

• 1 can sweet condensed milk

• 1 cup milk

• 2 cups heavy cream

• 1 tablespoon sahleb

• 1/4 teaspoon mastic

• 1/2 teaspoon rose water

• 1 cup crushed pistachios

Instructions:

• In bowl, use whisk to combine milk, condensed milk until dissolved. Stir in heavy cream, rose water, mastic and sahleb until well combined.

• Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions. It took me 25 minutes to reach a soft-serve consistency.

• During the last 5 minutes of churning, place a tray with parchment paper, spread crushed pistachios.

• Transfer ice cream over the pistachio, spreading the ice cream slowly. Place ice cream in freezer for at least 1-2 hours before rolling.

• Then again put it back in the freezer for 2-3 hours before serving and enjoy