Time for another Foodie Extravaganza!
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month – Camilla of Culinary Adventures with Camilla is hosting – she invited bloggers to come up with creative ice cream creations.
So during this first full month of summer, it’s all about ice cream. But that can include gelato, semi-freddo, and even popsicles. Go wild!
We hope you all enjoy our delicious frozen creations this month and come back to see what we bring for you next month.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
I decided to make Éma’a (Syrian Ice Cream). Most homemade ice creams are made with an egg yolk base. This one is a bit different. Instead of eggs, the texture is created with a combination of sahlab (or cornstarch) and mastic gum. This helps the ice cream be a little more heat resistant for the high temperatures outside (it will still melt, just takes a little longer).
I originally tried another recipe, but it called for double the amount of mastic gum and tree was the first flavor that came to mind when I tasted the ice cream. I wasn’t sure if it was an acquired taste, but looked around for other recipes. I found one on An Edible Mosaic that called for a little less mastic gum and rose water. I liked this version a lot more. So if you are not used to it, be careful with how much mastic gum you use. The resulting ice cream (I have also come across articles referring to it as Booza) has a creamy milk flavor with hints of mastic gum and rose water. The pistachios are a must for a bit of texture and additional flavor. Check out An Edible Mosaic’s post for photos of the Bakdash Ice Cream Parlor in Damascus, Syria that made this dessert famous.
Sahlab (Sahlep) is a ground flour from the tuber of the orchid genus Orchis. It is most often used as an ingredient for the drink with the same name. I was unable to find it (looks like it is now illegal to export from Turkey), so I used an equal amount of cornstarch and added a small splash of orange blossom water with the rose water after cooking.
Mastic Gum is an aromatic resin (hardened sap) from the Chia tree (Pistacia Lentiscus var. Chia) in Chios, Greece. In addition to its medicinal and cosmetic uses, it is also added to food for the elastic texture it produces. It is especially popular as a chewing gum. You can purchase Mastic Gum in small jars in the form of tear shaped crystals. I used a mortar and pestle to break the crystals into a fine powder, but this can also be done by placing the crystals in a plastic bag and hitting them with a heavy object. Adding a little sugar makes it easier to pound into a powder. Mastic Gum can be found in some International Markets specializing in Greek or Middle Eastern food. I was able to find it on Amazon: Gum Mastic, JAR, approx. 17g.
Rose water is becoming more available in larger grocery stores. You can also try international markets featuring Middle Eastern or Mediterranean ingredients. If you don’t have these options, it is available on Amazon: Cortas Rose Water, 10-Ounce Bottles (Pack of 4). If you are also using Orange Blossom Water, it is usually located next to the Rose Water in the grocery store. It is also available on Amazon: Cortas Orange Blossom Water, 10-Ounce Bottles (Pack of 4).
Check out what everyone else made!
Here’s the Scoop!
Chocolate Malted Whopper Ice Cream by My Daylights
Crushed Pineapple Ice Cream by Food Lust People Love
Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese’s Chocolate Peanut Butter Ice Cream by NinjaBaker.com
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
Tahini and Lemon Curd Ice Cream
by Sew You Think You Can Cook
The Bees’ Knees Semifreddo by Culinary Adventures with Camilla
Éma’a (Syrian Ice Cream)
Adapted from An Edible Mosaic
2 1/2 teaspoons Sahlab or Cornstarch (if using cornstarch, add a small splash of orange blossom water with the rose water)
4 1/2 cups + 2 tablespoons whole milk, divided
1/8 teaspoon mastic gum
1 1/4 cup granulated sugar
1/2 teaspoon rosewater
Chopped pistachios for topping
Place the sahlab or cornstarch in a small bowl. Whisk in 2 tablespoons milk until smooth.
Use a mortar and pestle to grind the mastic gum into a fine powder.
In a medium saucepan, whisk together the remaining 4 1/2 cup milk, cream, and the ground mastic gum over medium heat. Stir often and bring to a boil.
Gradually whisk in granulated sugar. Continue to stir to dissolve sugar and bring to a boil. Pour in the dissolved sahlab or cornstarch and boil for 5 minutes, stirring frequently.
Remove from heat and whisk in the rose water and orange blossom water if using.
Refrigerate until chilled, 4 hours to overnight.
Pour into prepared ice cream maker and churn according to manufacturer’s instructions. Transfer to freezer safe bowl and freeze to desired consistency.
Serve covered with chopped pistachios.