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Éma’a (Syrian Ice Cream)

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Place the sahlab or cornstarch in a small bowl. Whisk in 2 tablespoons milk until smooth.
  2. Use a mortar and pestle to grind the mastic gum into a fine powder.
  3. 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.
  4. 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.
  5. Remove from heat and whisk in the rose water and orange blossom water if using.
  6. Refrigerate until chilled, 4 hours to overnight.
  7. Pour into prepared ice cream maker and churn according to manufacturer's instructions. Transfer to freezer safe bowl and freeze to desired consistency.
  8. Serve covered with chopped pistachios.