Booza is an iconic Lebanese ice cream thickened with sahlep and mastic gum, gaining its stretchy texture from being pounded repeatedly during freezing. The pounding drives out air and gives the ice cream a pleasantly chewy, mastic-scented consistency.
Pound the mastic gum with a pinch of sugar in a mortar until it turns to powder.
Whisk the sahlep with a portion of the cold milk until smooth.
Bring the remaining milk and sugar to a boil and slowly stir in the sahlep mixture, then cook with the ground mastic, stirring constantly, until thickened.
Let the mixture cool to room temperature.
Put the cooled mixture in the freezer, take it out every 10 minutes to pound it hard with a mortar or mixer, then return it to the freezer; repeat this three times in total until it turns elastic and smooth.
After the final pounding, leave it in the freezer for at least 30 more minutes to fully set, then serve topped with crushed pistachios.
If you do not grind the mastic gum thoroughly, chewy bits will remain in the ice cream, so pound it patiently in the mortar. Do not skip any of the pounding rounds — beating it thoroughly each time is what gives the ice cream its stretch. Allergens: contains milk and dairy, tree nuts (pistachio).
If you cannot find pistachios, toasted hazelnuts make a similar coating; the colour will be darker but the crunch stays the same.
Admin DadaGastro · verified in test kitchenDamla 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?
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