This homemade version of Arabian pistachio ice cream will make you want to eat it every night. Sahleb (also spelled “salep”), a powder made from tubers of wild orchids, is the thickening agent in this ice cream as there are no eggs in the recipe. It also gives it a smooth and chewy texture. Real sahleb is not sold outside of Turkey, but there are sahleb mixes with a similar flavor available you may be able to find it in Turkish grocery stores or online. The crème fraiche gives this ice cream a nice tang. I’ve also included the technique for making ice cream without a machine.
MAKES: 2 quarts
INGREDIENTS:
- one 7 oz pkg sahleb (I like Cortas brand)
- ½ tsp mastic ground with ¼ cup sugar
- ½ cup cold milk
- 4 cups full-fat milk
- 1 cup heavy cream
- 1 cup sugar
- 2 tbsp rosewater
- 1 tbsp orange blossom water
- 1½ cups crème fraiche or heavy cream
- ½ cup chopped pistachios, soaked in ½ cup rosewater
- ½ cup chopped pistachios
INSTRUCTIONS:
- Dissolve the sahleb and mastic-sugar mixture in ½ cup cold milk to make a paste and set aside. Pour the milk and cream in a large saucepan and place on medium heat. Stir in the 1 cup sugar to dissolve and allow to come to a boil. Whisk in the sahleb and mastic paste. Using a wooden spoon continue to stir until the milk thickens and coats the back of the spoon. Remove from the heat and mix in the rosewater and orange blossom water.
- Place a sieve over a large glass bowl and pour the hot thickened mixture through to strain. Whisk in the crème fraîche, and drain the pistachios and mix in. Allow to cool completely in the fridge.
- Put into an ice cream machine and follow the manufacturer’s instructions. Fold in the chopped pistachios just before placing in the freezer.
MAKING ICE CREAM WITHOUT A MACHINE:
- Make sure the ice cream mixture has completely cooled in the refrigerator. Place the mixture in a stainless steel bowl and put in the freezer. When it becomes partially frozen (that is, the sides and bottom are almost firm and the middle is still liquid), take out the ice cream and, using a wire whisk, beat the mixture vigorously to incorporate air and break up the ice crystals, until it becomes creamy. Return the bowl to the freezer and repeat the process 4 or 5 times more, beating vigorously each time. Lastly, transfer the ice cream to a freezer proof container, and cover and freeze until ready to serve.
