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Ingredients:

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2 cups powdered milk \n1/2 cup sugar \n1 can Qaymar cream \n2 packets powdered cream \n1 teaspoon mastic \n2 tablespoons sahlab powder

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2 cups cold water \n1 teaspoon vanilla

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\r\n\r\n1 1/2 cups crushed pistachios\r\n\r\n \r\n\r\n

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Preparation:

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Combine all ingredients together, beat with a mixer or blender until the mixture is well frozen.

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Pour the mixture into a container and place it in the freezer, leaving it for at least 8 hours.

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After the required time, remove the container from the fridge or freezer and let it soften a bit.

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Add the crushed pistachios and mix until evenly distributed with the rest of the ingredients, or you can also spread the pistachios on a sheet of aluminum foil or kitchen wrap and place the ice cream mixture in the center in a cylinder shape, then roll the foil or wrap over the ice cream and pistachios to enclose and seal tightly, like a Swiss roll.

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Return the ice cream to the freezer and leave it until the next day to firm up well before serving.

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Note:

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Sahlab can be substituted with a little starch mixed with rose water

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Syrian ice cream recipe and method from a friend and the site chef on Shu Tabkhin Today:

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Rana Sbeiti Bazzi

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Click on Rana’s name to visit her profile on our site and see her signature recipes always

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#recipes #recipe #ice_cream #syrian_ice_cream #ice_cream #shu_tabkhin_today

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How to Make Syrian Ice Cream

Prep checklist