Arabic ice cream


Why recepie famous for?


oz sahlab starch pudding
12 tablespoon powder milk
1 teaspoon vanilla
1/2 teaspoon mastic gum crushed
Cup pistachio crushed fine
3 cup cold water
8 oz Whipped topping


Mix water milk sahlab vanilla crushed mastic gum using hand mixer cook over medium heat for 10 minutes don’t leave it and keep mixing
Put the mixture in the freezer for 10 minutes
After 10 minutes add 3/4 of the pistachio to the mixture and mix with the hand mixer put back in the freezer again for 10 minutes
Ok you have to do this step few times every 10 minutes get it out off the freezer and mix, after 40 minutes the last step you add the whipped topping using the the hand mixer and freeze for 6 hours

Over parchment paper spread the last 1/4 of pistachio scoop the ice cream on top and freeze for hour and roll the ice cream with parchment pepper and freeze

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