Middle Eastern · Dessert
Booza
Stretchy Mastic Ice Cream
A dense, pull-apart Levantine ice cream thickened with cornstarch and tapioca starch in place of a churned custard, hand-beaten through freezing to build its signature stretchy, chewy texture, then rolled in crushed pistachios.
$1
15 minsPrep
8 minsCook
218 minsTotal
MediumLevel
Nutrition per serving
234Calories
3.6gProtein
16.3gFat
19.4gCarbs
14.5gSugar
1gFiber
28mgSodium
35mgChol
8gSat Fat
178mgPotassium
75mgCalcium
0.4mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Arabic Coffee (Qahwa)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Whisk the cornstarch and tapioca starch into 30g of the cold milk until completely smooth, breaking up any lumps.
2
Heat the remaining milk, cream and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture is steaming but not boiling.
3
Pour the starch slurry into the hot milk in a thin stream while whisking constantly, then keep stirring over medium-low heat for 4-5 minutes until the mixture thickens into a stretchy, pudding-like paste that coats the back of a spoon.
4
Remove from heat and beat vigorously with a spoon for 1 minute to develop the chew, then fold in the chopped pistachios.
5
Pour the thickened base into a small shallow freezer-safe tub, press a piece of parchment directly onto the surface, and freeze for 1 hour.
6
Remove and beat the half-frozen mixture hard with a sturdy spoon or spatula for 2 minutes to break ice crystals and stretch the texture, then return to the freezer.
7
Repeat the hard beating every 45 minutes for a further 2 hours, scraping down the sides each time, until the ice cream is dense, pullable and fully frozen.
8
Scoop with a knife run under hot water, roll each scoop in the ground pistachio coating, and serve immediately while still stretchy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Whole Milk
- 45g45g Heavy Cream
- 22g22g Sugar White
- 4g4g Cornstarch, slurried in a little cold milk
- 3g3g Tapioca Potato Starch, mastic-and-salep style thickener, mixed into slurry
- 10g10g Pistachio, finely ground, for coating, 1
- 8g8g Pistachio, chopped, folded in
