Éma’a (Syrian Ice Cream)
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Éma’a (Syrian Ice Cream)
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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
- 2 1/2 teaspoons sahlab if using cornstarch, add a small splash of orange blossom water with the rose water, or cornstarch
- 4 1/2 cups milk divided, whole, 2 tablespoons
- 1/2 cup cream
- 1/8 teaspoon mastic gum
- 1 1/4 cup granulated sugar
- 1/2 teaspoon rosewater
- pistachio for topping, chopped
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.
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