How to Make Syrian Ice Cream

Ingredients

• 2 cups powdered milk
• 1/2 cup sugar
• 1 can of qimeer cream
• 2 packets powdered whipping cream
• 1 teaspoon ground mastic
• 2 tablespoons sahlab powder
• 2 cups cold water
• 1 teaspoon vanilla
• 1½ cups crushed pistachios
• Note:
• Sahlab can be substituted with a little cornstarch mixed with orange blossom water.

Method

1. Put all the ingredients together, whisk them with a hand mixer or electric blender, and continue whisking until the mixture thickens well.
2. Pour the mixture into a container, place it in the freezer, and leave it for at least 8 hours.
   Timers: 480 min
3. After the required time, remove the container from the fridge or freezer and set it aside to soften slightly.
4. Add the crushed pistachios and mix so they distribute well with the other ingredients, or you can spread the pistachios on aluminum foil or kitchen plastic, place the ice cream mixture in the center in a cylindrical shape, and wrap the foil or plastic tightly around the ice cream and pistachios like a Swiss roll.
5. Return the ice cream to the freezer and leave it until the next day to set well before serving.