Friday, May 11, 2007

BASTANI KHAMEYEE (creamy ice cream): (Persian food)

500ml milk
125gr caster sugar
150ml double cream
3tsp powdered “SAHLAB” found in middle-eastern stores.
1 vanilla pod
In large saucepan, stir together milk, vanilla pod and sugar and bring to boil over medium heat.
Place 50ml of double cream on a flat tray and put it in a freezer.
Put SAHLAB in bowl; add 1 cup warm milk mixture. Mix well until smooth.
Add this mixture to warm milk in saucepan. Simmer over low heat, stir constantly, until it thickens. It should be slightly elastic at this point. Remove pan from heat. And cool 2hours. Pour into ice cream machine and after few min add 100ml double cream then after 10min add the crushed frozen cream.

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