Ingredients
Main Ingredients
- 4 cups whole milk
- ½ cup cornstarch
- 1 cup sugar (or to taste)
- ¼ teaspoon salt
- ¼ teaspoon ground mastic gum
- 2 cups heavy whipping cream
Toppings
- Pistachios – to taste
Instructions
- Prepare the Milk Mixture: In a pot, combine the whole milk, sugar, salt, and cornstarch. Whisk continuously until the mixture is smooth and free of lumps, ensuring the cornstarch dissolves completely.
- Cook the Base: Place the pot over medium heat, stirring constantly. Heat until the mixture begins to bubble gently and thicken, making sure it does not stick to the bottom.
- Add Mastic Gum: Stir in the ground mastic gum and continue to mix over heat until the mixture thickens further to a creamy consistency.
- Cool the Mixture: Remove the pot from heat, cover it, and allow the mixture to cool to room temperature before proceeding.
- Whip the Cream: Using a mixer, beat the heavy whipping cream until stiff peaks form, providing a light and airy texture for the ice cream.
- Combine Mixtures: Gently fold the cooled milk base into the whipped cream, beating together until smooth and homogenous.
- Add Pistachios (Optional): You may fold in pistachios now for texture or reserve them for garnishing when serving.
- Freeze the Ice Cream: Transfer the mixture into a freezer-safe container, smooth the surface, cover it, and freeze for at least 8 hours or until fully set.
- Serve: Scoop the Booza into bowls and sprinkle additional pistachios on top for garnish. Enjoy its signature stretchy and chewy texture.
Notes
- After prolonged freezing, Booza can become quite hard; to remedy, leave it out at room temperature for 45 minutes, then beat it with a hand mixer in the freezer-safe bowl. Refreeze for an hour to restore creaminess.
- For additional flavor layers, try adding orange blossom water or rose water during the milk base cooking step.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Lebanese, Mediterranean, Middle East
