Booza Ice Cream (Lebanese Style) Recipe – Lebanese Special
Booza Ice Cream is a traditional Lebanese dessert renowned for its unique stretchy ice cream texture. Unlike conventional ice creams, Booza is crafted using sahlab (orchid root powder) and mastic gum, which impart a chewy consistency and distinctive flavor. Infused with aromatic notes of rose and orange blossom waters, this Middle Eastern dessert offers a delightful alternative to standard frozen treats. Its preparation involves a meticulous process of cooking, chilling, and churning, resulting in a creamy, elastic ice cream that is both refreshing and indulgent.
- Prep Time20 min
- Cook Time8 hr
- Total Time8 hr 20 min
For the Ice Cream Base:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon sahlab powder (or cornstarch, but sahlab gives the best texture)
- 1/4 teaspoon ground mastic (crushed with a pinch of sugar to avoid clumping)
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
Optional Garnishes / Mix-ins:
- 1/2 cup chopped pistachios (unsalted)
- Crushed dried rose petals
- Drizzle of honey
Prepare the Base:
In a small bowl, mix the sahlab powder with 2 tablespoons of milk to create a smooth slurry.
In a medium saucepan, combine the rest of the milk, heavy cream, and sugar over medium heat.
Stir until the sugar is dissolved.
Add the sahlab slurry and ground mastic.
Continue to stir constantly.
Cook the mixture until it thickens slightly and coats the back of a spoon (about 8–10 minutes). Do not let it boil.
Remove from heat and stir in rose water and orange blossom water.
Chill:
Let the mixture cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
Churn:
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Booza doesn’t get very airy—aim for a dense, stretchy texture.
If not using a machine, pour into a freezer-safe container and stir vigorously every 30–45 minutes for 4 hours, mimicking the traditional pounding technique.
Add Garnishes:
In the last few minutes of churning (or during the final mix by hand), fold in chopped pistachios.
Freeze:
Transfer the finished Booza to a lidded container and freeze for another 2–4 hours until firm.
Serve:
Scoop into bowls or cones.
Garnish with extra pistachios, rose petals, or a drizzle of honey for an elegant finish.
Serve cold and enjoy the stretchy, aromatic delight
Recipe Notes :
Sahlab Substitute: If sahlab is unavailable, cornstarch can be used as a substitute, though it may slightly alter the texture.
Storage Tips: Store Booza in an airtight container in the freezer. For optimal texture, consume within one week.
Garnish Options: Enhance the presentation and flavor by garnishing with chopped pistachios, crushed dried rose petals, or a drizzle of honey before serving.
