Homemade Arabic ice cream
Homemade Arabic ice cream in Arabic ( بوظة ) is a rich creamy taste and gummy texture. it is different from any other type of ice cream around the world.
Arabic ice cream is called Booza or Buzza In Arabic. The first main ingredient in Arabic ice cream that makes it different in taste from other ice cream recipes is mastic gum, and the second main ingredient that makes the ice cream is the stretchy and chewy texture is salep / sahlab, and the third main ingredient is pistachio it added in the mixture and outside.
Arabic ice cream is unlike traditional Europe ice cream. It is thicker and it has a rich creamy taste and gummy texture. It is famous in all middle eastern countries.
Equipment YOU WILL NEED FOR Homemade Arabic ice cream
- Stand mixer or hand mixer
- Spatula
- Small bowl
- Measurements cups:
1 cup = 250 ml
1/2 cup = 125 ml
1/3 cup = 85 ml
1/4 cup = 65 ml
- Parchment paper
WHAT ARE THE INGREDIENTS FOR HOMEMADE ARABIC ICE CREAM
- Powder cream (dream whip / whipping cream)
- Cold milk
- Cold water
- Milk powder
- Sugar
- Thick cream
- Mastic gum
- Salep / sahlab + powdered sugar
- Pistachio
How to make Homemade Arabic ice cream
- In a stand mixer add the cold milk and cream powder and whip them for 2 minutes or until soft peaks form.
- Then add 2 cups of very cold water, milk powder, and sugar and mix for about 3-4 minutes.
- After that add the thick cream and mix well.
- In a small bowl add the saleb / sahleb and powdered sugar and mix them well then pour them on the ice cream mixture and mix for another 2 – 3 minutes ( the salep will completely change the texture of the mixture it will make it stretchy and chewy.
- Add the mastic gum you can use either crushed mastic gum or the flavor of mastic gum. Then add the crushed pistachio and mix with a spatula.
- Over a parchment paper distribute pistachios then spread the ice cream mixture on the top of the pistachio and roll the ice cream with parchment paper.
- Freeze it for at least 6 hours. Then remove the ice cream from the freezer and cut it into circles.
Second method
- Transfer the ice cream mixture to an airtight container and place it in the freezer and stir the mixture every hour 6 times ( 6 hours ). Then leave it in the freezer for additional 2 hours.
- Serve it cold.
FREQUENTLY ASKED QUESTIONS
Is salep / sahlep important in this homemade Arabic ice cream recipe?
salep is the most important ingredient in this recipe because it is the ingredient that makes this ice cream different from any type of ice cream. salep gives the ice cream a stretchy and chewy texture.
How long does homemade Arabic ice cream in the freezer?
It lasts up to 3 months in the freezer, but make sure to keep it covered.
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Homemade Arabic ice cream
Ingredients
Instructions
- In a stand mixer add the cold milk and cream powder and whip them for 2 minutes or until soft peaks form.
- Then add 2 cups of very cold water, milk powder, and sugar and mix for about 3-4 minutes.
- After that add the thick cream and mix well.
- In a small bowl add the saleb / sahleb and powdered sugar and mix them well then pour them on the ice cream mixture and mix for another 2 – 3 minutes ( the salep will completely change the texture of the mixture it will make it stretchy and chewy.
- Add the mastic gum you can use either crushed mastic gum or the flavor of mastic gum. Then add the crushed pistachio and mix with a spatula.
- Over a parchment paper distribute pistachios then spread the ice cream mixture on the top of the pistachio and roll the ice cream with parchment paper.
- Freeze it for at least 6 hours. Then remove the ice cream from the freezer and cut it into circles.
Second method
- Transfer the ice cream mixture to an airtight container and place it in the freezer and stir the mixture every hour 6 times ( 6 hours ). Then leave it in the freezer for additional 2 hours.
- Serve it cold.
