Ice cream and chilled desserts
Booza is an iconic Lebanese ice cream thickened with salep and mastic gum. During freezing, it is pounded repeatedly to develop an elastic texture. Pounding reduces air and gives the ice cream a stretchy, slightly chewy consistency.
Pound the mastic gum with a pinch of sugar in a mortar and pestle until powdered.
Mix the salep with some of the cold milk until smooth.
Bring the remaining milk and sugar to a boil. Slowly add the salep mixture and cook, stirring constantly, with the pounded mastic gum until thickened.
Let the mixture cool to room temperature.
Put the cooled mixture in the freezer. Every 10 minutes, take it out and beat it vigorously with a mortar and pestle or mixer, then return it to the freezer. Repeat this process 3 times total, until the mixture is elastic and smooth.
After the final beating, freeze for at least 30 more minutes to firm up. Sprinkle with pounded pistachios and serve.
Pound the mastic gum thoroughly into a fine powder, or chewy pieces will remain in the ice cream. Be patient with the mortar and pestle. Do not skip the pounding intervals; thoroughly beating the mixture each time helps make the ice cream stretchy. Contains dairy and tree nuts (pistachios).
Damla sakızını havanda dövmek yerine blenderden geçirsem aynı sonucu alır mıyım, yoksa ısınıp yapışkanlaşır mı? Ayrıca dövme aralarını 10 dakikadan uzatırsam kıvam daha mı iyi olur?
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.