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 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 2+1/2 tsp Sahlab or Cornstarch (if using cornstarch, add a small splash of orange blossom water with the rose water)
- 4+1/2 cup + 2 tablespoons whole milk (divided)
- 1/2 cup cream
- 1/8 tsp mastic gum
- 1+1/4 cup granulated sugar
- 1/2 tsp rosewater
- Chopped pistachios (for topping)
Instructions
- 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.