Booza Ice Cream (Lebanese Style) Recipe – Lebanese Special
Booza is a traditional Lebanese-style stretchy ice cream known for its unique chewy texture and intense flavor. Unlike Western ice cream, Booza is made with sahlab (orchid root powder) and mastic gum, which give it its signature elasticity and creamy mouthfeel. This centuries-old dessert, once churned by hand in large copper drums, is often flavored with rose water, orange blossom, or pistachios. Booza is not just a dessert—it’s an experience that captures the essence of the Levant. Let’s dive into this authentic, slow-churned treat
- 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 :
Mastic Gum : Found in Middle Eastern stores, it’s essential for Booza’s signature chewiness. Crush with sugar to prevent clumping.
Sahlab Substitute : Cornstarch can be used, but the authentic stretch comes from sahlab (orchid root powder).
Flavor Variations : Try infusing the base with cinnamon, cardamom, or a splash of vanilla for a twist.
Storage : Keep in an airtight container in the freezer for up to 1 week. The texture may firm up over time—leave it out for a few minutes before serving.
