Syrian Mastic Ice Cream with Pistachios (Bekdash Copycat)

Method15 steps

1. 1

   Step 1: Whisk ALL 2 cups whole milk, ALL 2 cups heavy whipping cream, ALL 2 cups sugar and ALL ½ cup sahlab powder together in a large bowl.

   Uses 2 cups whole milk · 2 cups heavy whipping cream · 2 cups sugar · ½ cup sahlab powder

2. 2

   Step 2: Transfer ALL the actual milk-cream-sugar-sahlab mixture from stage 1 to a saucepan over low heat. Stir constantly with a wooden spoon as it heats; no elapsed heating time is specified.

   Uses Complete actual milk cream sugar and sahlab mixture

3. 3

   Step 3: Just before ALL the actual mixture from stage 2 boils, stir in ALL 1 teaspoon crushed mastic and ALL 1 tablespoon orange blossom water.

   Uses Complete actual heated dairy and sahlab base · 1 tsp mastic, crushed · 1 Tbsp orange blossom water

4. 4

   Step 4: When ALL the actual flavored mixture from stage 3 reaches a boil, remove it from the heat and cool completely in shallow clean containers. Proceed to stage 5 as soon as it is cool enough to whisk; keep the cumulative time outside refrigeration under 2 hours, refrigerating at 4°C or colder if cooling or preparation takes longer.

   Uses Complete actual mastic and orange-blossom dairy base

5. 5

   Step 5: Transfer ALL the actual cooled base from stage 4 to the bowl of a stand mixer with a whisk attachment. Add ALL ½ cup ready canned qashta and ALL the powder from ONE Dream Whip envelope. Whisk on high for 2 minutes, or until well combined, then place the actual complete mixture in the freezer.

   Uses Complete actual cooled flavored ice-cream base · ½ cup ready canned qashta, Middle Eastern clotted cream · 1 envelope Dream Whip powder

6. 6

   Step 6: After the actual mixture from stage 5 has frozen for 1 hour, whisk the SAME complete batch on high for 2 minutes. Return it to the freezer and repeat that 1-hour freeze and 2-minute high-speed whisk cycle FOUR MORE TIMES. Each whisk uses the same actual mixture, with no new milk, cream, qashta or Dream Whip added. Keep it cold between brief mixing sessions.

   Freeze between whisks: 1 hour PER cycle · 60 minUses Complete actual qashta and Dream Whip ice-cream mixture, reused through freeze-whisk cycles

7. 7

   Step 7: Transfer ALL the actual repeatedly frozen and whisked mixture from stage 6 to a 9-by-13-inch glass dish and spread evenly. Freeze overnight until firm; no exact overnight hour count is specified.

   Uses Complete actual ice cream after repeated freeze-whisk cycles

8. 8

   Step 8: Cut ALL the actual frozen slab from stage 7 in half to make TWO 9-by-6½-inch pieces. Keep both actual halves ready to roll separately.

   Uses Complete actual overnight-frozen ice-cream slab

9. 9

   Step 9: Lay out TWO pieces of food-safe plastic wrap, one for each actual ice-cream half from stage 8. Arrange the TOTAL 1 cup chopped raw pistachios nearby, reserving enough for the lining, inner sprinkling and final outer coating.

   Uses Both actual half-slabs of frozen ice cream

10. 10

    Step 10: Sprinkle a PORTION of the SAME 1 cup chopped pistachio stock across both sheets of plastic wrap. Reserve the remaining nuts for stages 12 and 13; the lining share is unspecified.

    Uses Portion of the total 1 cup chopped raw pistachios for both roll linings

11. 11

    Step 11: Place ONE actual half-slab from stage 8 over each pistachio-lined wrap from stage 10 and thin each out for rolling. Together, these two pieces use ALL the actual frozen ice-cream slab; no new cream or new pistachio dose is added here.

    Uses Both actual half-slabs, together the complete frozen ice cream · Complete actual pistachio lining spread across both plastic wraps

12. 12

    Step 12: Sprinkle another PORTION of the SAME reserved chopped pistachios over the two actual flattened ice-cream pieces from stage 11. Roll each piece twice, as for a Swiss roll, to form TWO rolls. The inner pistachio share is unspecified; reserve enough nuts for stage 13.

    Uses Both actual flattened ice-cream pieces on their pistachio linings · Unknown inner-sprinkling portion from the SAME total 1 cup chopped pistachios

13. 13

    Step 13: Coat BOTH actual rolls from stage 12 with the REMAINING nuts from the SAME total 1 cup chopped pistachio stock and wrap each roll in plastic. The outer-coating share is unspecified; the lining, inside and coating together use that single cup, not three cups.

    Uses Both actual rolled ice creams with lining and inner pistachios · Remaining outer-coating nuts from the SAME total 1 cup chopped pistachios

14. 14

    Step 14: Freeze BOTH actual wrapped pistachio ice-cream rolls from stage 13 until hardened, about 6 hours.

    Wrapped rolls: freeze about 6 hours · 360 minUses Both actual wrapped completed pistachio ice-cream rolls

15. 15

    Step 15: Keep BOTH actual hardened rolls from stage 14 well wrapped in the freezer for up to 2 weeks. Slice portions for serving and return the remaining ice cream promptly to the freezer.

    Uses Both actual fully hardened ice-cream rolls