Éma’a (Syrian Ice Cream)

Name: Éma’a (Syrian Ice Cream)
Prep time: 15 min
Cook time: 15 min
Yield: 5 Cups
Ingredients: 2 1/2 teaspoons Sahlab or Cornstarch; 4 1/2 cups + 2 tablespoons whole milk; 1/2 cup cream; 1/8 teaspoon mastic gum; 1 1/4 cup granulated sugar; 1/2 teaspoon rosewater; chopped pistachios

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Servings
5 Cups
Course
Dessert
Cuisine
Syrian

Éma’a (Syrian Ice Cream)

Iris Warren

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A recipe for Éma'a (Syrian Ice Cream) for #FoodieExtravaganza's Creative Ice Cream Flavors event! This milky ice cream is flavored with mastic gum and rose water and covered with crushed pistachios to add a wonderful contrast in texture.

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Ingredients

Servings

2 1/2 teaspoons Sahlab or Cornstarch if using cornstarch, add a small splash of orange blossom water with the rose water
4 1/2 cups + 2 tablespoons whole milk divided
1/2 cup cream
1/8 teaspoon mastic gum
1 1/4 cup granulated sugar
1/2 teaspoon rosewater
chopped pistachios for topping

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Instructions

Place the sahlab or cornstarch in a small bowl. Whisk in 2 tablespoons milk until smooth.
Use a mortar and pestle to grind the mastic gum into a fine powder.
In a medium saucepan, whisk together the remaining 4 1/2 cup milk, cream, and the ground mastic gum over medium heat. Stir often and bring to a boil.
Gradually whisk in granulated sugar. Continue to stir to dissolve sugar and bring to a boil. Pour in the dissolved sahlab or cornstarch and boil for 5 minutes, stirring frequently.
Remove from heat and whisk in the rose water and orange blossom water if using.
Refrigerate until chilled, 4 hours to overnight.
Pour into prepared ice cream maker and churn according to manufacturer's instructions. Transfer to freezer safe bowl and freeze to desired consistency.
Serve covered with chopped pistachios.