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.
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
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