Milk Ice Cream Booza is full of fragrant flavor and will take you back to the days without any worries.
This recipe was adapted from Hadia’s Lebanese Cuisine’s recipe.
- With a mortar and pestle, gently crush the Mastic granules with a bit of sugar. The desired consistency should be very fine (see notes below.
- In a medium saucepan, add the powdered milk, water, heavy cream, crushed mastic, sugar, cornstarch and Sahlab powder. Over medium heat, whisk continuously and bring to a gentle boil. This should take about 15 minutes. The mixture should be thickened a bit. Make sure you watch closely so mixture doesn’t overflow.
- Remove from heat, add the rosewater, vanilla extract, stir well and set aside to cool down completely.
- Place a piece of wax paper on top of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- Thoroughly whisk the refrigerated mixture, transfer to an ice cream maker and follow the manufacturer’s instructions. This should take about 30 minutes.
- Add to an ice cream container and freeze for a minimum of 5 hours or overnight.
- When serving, sprinkle some crushed raw pistachios on top of the ice cream, if desired, and enjoy!
- Grinding the Mastic: Add a bit of sugar to the Mastic granules and crush them in a pestle and mortar. You want a fine powdery consistency, not a sticky mess. Adding sugar to them while crushing with a pestle and mortar is key to ensure that they don’t stick. If they form a thin sticky layer at the bottom, separate them with your fingers as you would when sprinkling a pinch of sugar by hand.
- Ice Cream Maker: Ensure to leave the ice cream tub in the freezer a day before making the ice cream, according to manufacturer’s instructions. Also, ensure you turn it on prior to pouring in the mixture from step#5 per the manufacturer’s instructions.
Keywords: Booza, Lebanese, Ice Cream