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Arabic Ice Cream
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Categories: Frozen Desserts, Lowfat Desserts, Low fat, Middle Eastern Cuisine
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Total Time: 1 hrs. 20 min.
Freezing Time: 1 hrs.
Preparation Time: 20 min.

Arabic ice cream (bouzat haleeb) is a totally different experience from the rich American ice creams. Its quite light and gummy in texture. It actually stretches a bit as you spoon it. Mistika (Arabic gum) and sahlab (an extract from the tubers of orchids) can be found in most Mid-Eastern markets.

4 cups milk
1 1/4 cups sugar
3 tablespoons cornstarch or sahlab
1/8 teaspoon ground mistika
1 teaspoon rose water

In a medium saucepan, scald milk. Remove from heat. In a small bowl, dissolve cornstarch (or sahlab, if using) with a small amount of cold water. Add to milk. Return milk mixture to heat, stirring constantly until it boils. Mix in sugar; keep stirring until the mixture thickens. Add ground mistika and rose water, stirring continuously. Let the mixture cool. Transfer to ice cream maker and freeze according to manufacturers instructions.


Calories: 196 Calories From Fat: 18%
Protein: 4g Carbohydrate: 37g
Cholesterol: 17mg Sodium: 60mg


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