Making stretchy ice cream with a centuries old recipe - How to make booza at home

Making stretchy ice cream couldn't be easier. I'll show you how to make booza at home, without any special tools. This ice cream stretches and bounces like no other and is a great alternative to regular ice cream. I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Leave a comment with any recipe requests you'd like to see me cook.

For about 500ml or 17 fl oz of ice cream:

1L (4 Cups) whole milk (if using UHT milk, substitute 1 cup of milk with 1 cup of cream)
200g Sugar (1 Cup)
1 Tablespoon Salep powder
3-4 Pieces of mastic

Directions:
Crush mastic to a fine powder using a mortar and pestle
Combine mastic, sugar and salep powder in a bowl
Place a heavy bottomed pot on medium heat and add your milk, allow to heat until gently steaming
Once the milk is steaming but not boiling, add the sugar and spices to the pot
Stir immediately to combine, then continue to stir for 30-40 minutes
Once the mixture resembles condensed milk and has thickened, remove from the heat
Pour the mixture out into a large bowl that will fit in your freezer
Whisk the mixture in the bowl for 3-5 minutes before placing in the freezer for 30-40 minutes
Remove from the freezer and whisk the mixture once more for 3-5 minutes, making sure to scrape down the sides. Using your whisk stretch the mixture upwards
Repeat this freezing and whisking process 4-6 times until the mixture has thickened and is stretchy
Serve into a bowl or ice cream cones, and top with some chopped pistachios

To make the Konafa cones, directions are here:
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My konafa video:
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I ordered my salep from this seller in Greece:
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00:00 Intro
00:54 Salep and Mastic, why do we need them
01:52 Making the Booza base
03:13 Freezing Process
05:21 Making Konafa Cones
07:24 Final product and serving

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