Arab Ice Cream in a Box

One of the delights of living in the Middle East is the unusual range of food products one comes across. I came across this package for instant ice cream in the supermarket around the corner from where I live.It claims "Ice Cream in 5 Minutes" and comes in chocolate, vanilla, and chocolate flavors.Of course, it's claims are a little deceptive as the preparation takes 5 minutes but, the actual ice cream isn't ready for another 2-3 hours depending on how cold your freezer is.

So, I followed the 3 step instructions:

1. Pour 1 glass of cold milk with the chocolate powder into a bowl.

2.Mix milk and chocolate powder by hand until completely combined, for 5 minutes.

3. Put mixture in freezer for few hours until frozen.

The Result?

Sorry I don't have a pic but ice cream looks and tastes just as good as the one bought already made from the store.Only thing they forgot to mention in the package is that it needs to be stirred about every half hour to hour to break up the ice crystals.

Buza al-Halib (Sahlab Ice Cream)

When one thinks of Middle Eastern desserts, ice cream is not the first thing that comes to mind. Buza al-halib (Sahlab ice cream) aka buza bi mistiki (mastic ice cream) is just one of many iced desserts available throughout this region.Buza al-halib is a snowy white ice cream that is thickened with sahlab,powdered orchid root and flavored with mastic, not to be confused with gum arabic,a resin taken from the lentisk tree which is native to the Mediterranean.


Mastic gives this ice cream a consistency that is smooth, elastic, while at the same time chewy.Mastic is usually available from middle eastern grocers or you can try My Amazon Store.It looks like small, hard translucent crystal-like lumps that must be ground to a fine powder before using.Here's a recipe for authentic arab ice cream,buza al-halib, if you cannot find mastic , don't worry about it,the ice cream tastes just as good without it.



Yield:6-8 Servings
Ingredients:
3 Tbsp. sahlab
5 c whole milk
1 c sugar
small piece of mastic, size of half a fingernail, pounded till powdered (optional)
1 tbsp. rose water
chopped pistachios,for garnish (optional)



1. In a small bowl, mix the sahlab with a little milk to create a loose paste.Put the remainder of the milk with the sugar in a saucepan and bring to a boil, stirring constantly till the sugar dissolves.

2. Reduce the heat. Add the sahlab/milk mixture to thee warmed milk, stirring vigorously.Add the mastic and continue stirring vigorously until it has dissolved.

3. Simmer milk for another 15 minutes, stirring occasionally.Add the rose water. Remove saucepan from heat.

4. Pour milk mixture into a ceramic bowl and allow it to cool before freezing. Freeze for 4 1/2 -5hours,stirring every 30 minutes to break up the ice crystals.*

5.When ready to serve, spoon into serving bowls and sprinkle with chopped pistachios, if desired.

*Pour ice cream mixture into ice cream machine and freeze according to manufacturers instructions.

Bouza al Karaz (Cherry & Goat's Milk Ice Cream)

Goat's milk is so under appreciated.Try searching for recipes online and in cookbooks and they are hard to come by, which is a shame since it has a slightly sweet, full creamy taste not "goaty" like commonly believed.Plus, goat's milk is the perfect alternative for those individuals that are lactose intolerant.Here's a recipe for ice cream I developed using goat's milk.You can usually find it in Middle Eastern or Armenian grocers if not you can try My Amazon Store

Yield:2 qts.
Ingredients:
1/2 c honey
3 eggs
6 c goats' milk
1/2 tsp. rose water essence
2 c cherries, pit removed, pureed in blender or food processor

1. In a large mixing bowl, combine the honey, eggs and 2 cups of the goat milk and beat with an electric mixer until well-blended and smooth.
2. Pour honey-egg mixture in a medium saucepan and cook over low heat, stirring constantly, until it thickens (5-8 minutes).Remove from heat and let it cool completely.
3.When completely cool, pour mixture into a ceramic bowl,add remaining ingredients, stir, and chill thoroughly in a freezer.*Every hour mix to break apart ice crystals.Ice cream will be ready in 4 1/2-5 hours.

*Freeze in an ice cream maker according to manufacturers instructions.

Pomegranate Sorbet

A member of the berry family and long considered a symbol of fertility and abundance in many cultures, a few years ago pomegranates were virtually unknown.But with all the interest in anti-aging, superfoods, and exotic ingredients, they have become a common addition to many food products.There are two kinds of pomegranates available.There is the "sour"kind that is used in many middle eastern products like pomegranate syrup to add a souring element to foods.Then there is the "sweet"or "eating" kind which is the one that is most readily available in the produce section.

Pomegranates mature in the fall which is about the time that you start seeing them in stores.They are extremely rich in antioxidants especially Vitamin C, pantothenic acid,and potassium.A lot of cultures believe that they help cool and cleanse the system and as such are eaten in a variety of ways throughout the world, particularly the Middle East.Pomegranates are eaten just as-is or they are used in salads,rice dishes, stews, stuffings,or in desserts.Below is a simple ice cream recipe using the juice from this extremely versatile fruit.Hope you enjoy it.

Yeild:1quart

Ingredients:

3 c pomegranate juice

1/2 c sugar

2 Tbsp. pomegranate molasses

2 tsp.fresh lemon juice

1. Put all ingredients into a large saucepan, set over medium heat, and warm, stirring until the sugar is completely dissolved.
2. Transfer the mixture to a large mixing bowl and refrigerate till very cold (takes maybe about an hour).
3. Transfer the mixture to your ice cream maker and freeze according to manufacturers instructions.
4. Enjoy immediately or store in an airtight container in the freezer.

Rosewater and Watermelon Ice

Like all fruits in the Middle East, watermelons are most often enjoyed fresh as a snack or as part of a dessert fruit plate.The best watermelons are reputed to be grown in Iran although, they have have also been known to be cultivated in Egypt before 2000 B.C. The following recipe is often served during the summer months in Iran as a chilled dessert.It is quick to make and doesn't require any special equipment but you can use a food processor if you prefer.

Servings:2-4

Ingredients:

1-5lb. watermelon

2 tbsp. rosewater

1-2 tbsp. sugar

2 pinches fresh rose petals, to garnish

1. Halve and seed the watermelon and cut the flesh into small cubes, reserving the juice.



2. Crush the watermelon pieces with back of a fork or process in a food processor with the reserved juice in batches till it turns into a granita-like consistency.



3. Put in a bowl and then stir in the rosewater and sugar



4. Chill in the refrigerator and serve ice-cold garnished with rose petals.

Paloodeh Garmak (Iced Watermelon with Rosewater)

Like all fruits in the Middle East, watermelons are most often enjoyed fresh as a snack or part of a desert fruit plate.The best watermelons are reputed to be grown in Iran although they have also been known to be cultivated in Egypt before 2000BC. The following recipe is often served during the summer months in Iran as a chilled desert lightly scented with rosewater.It's quick to make and doesn't require any special equipment but you can use a ice cream maker if you prefer.

Yield:2-4 Servings
Ingredients:
1 medium sized watermelon, cubed seeds removed
2 Tbsp. rosewater
1-2 tsp. sugar
rose petals, for garnish

1. Put the watermelon pieces in a medium ceramic bowl and crush it lightly with a fork till it has a granita-like consistency.
2. Add the rosewater and sugar and mix and then continue crushing till sugar and rosewater are evenly distributed throughout.
3.Put watermelon mixture in freezer and freeze for few(3-4)hours.Every half hour with fork break up ice crystals to create granita-like consistency.
4.When ready to serve,garnish with rose petals.