Syrian Ice Cream with Pistachios

Name: Syrian Ice Cream with Pistachios
Yield: Makes 2 qt [1.9 l]
Ingredients: 4 cups [960 ml] whole milk, preferably organic; 1 cup [140 g] raw pistachios; 1½ tsp mastic “tears”; 2 cups [480 ml] heavy cream, preferably organic; 2½ tsp sahlab powder (see Note); 1 cup [200 g] sugar; 1 to 2 Tbsp rose water, or to taste

Preparation info

Makes
2 qt

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Pistachio is perhaps the Middle East’s most iconic ice cream flavor and certainly the most popular, but this stretchy, fragrant ice cream has little in common with the bright green stuff you’ll find in the supermarket. The taste is subtle and sophisticated, and the sticky mastic gives it a texture that is just plain fun to eat.

Ingredients

1 cup [140 g] raw pistachios
4 cups [960

Gluten-free
Vegetarian
ice cream

Method

Preheat the oven to 350°F [180°C].

Spread the pistachios on a rimmed baking sheet and toast until lightly colored and fragrant, about 5 minutes. Transfer to a bowl to cool.

Pour all but ¼ cup [60 ml] of the milk into a large saucepan. In a small bowl, stir the sahlab in