Bouza bi Haleeb (Milk Ice Cream)
Bouza bi Haleeb Recipe - Milk Ice Cream from Tunisia
Introduction
Bouza bi Haleeb, or Milk Ice Cream, is a traditional Middle Eastern dessert known for its creamy texture and unique flavor. This delightful treat combines the richness of milk with the exotic essence of ma'ez zahr, sahlab, and mustikah, offering a refreshing and aromatic experience. Perfect for hot summer days or as a sweet ending to any meal, this recipe is both simple and versatile, making it a favorite among dessert lovers.
History
The origins of Bouza bi Haleeb can be traced back to the Levant region, where it has been a popular dessert for centuries. The use of sahlab (orchid powder) and mustikah (gum arabic) in desserts dates back to the Ottoman Empire, reflecting the culinary influences that have shaped Middle Eastern cuisine. Over time, the recipe has evolved, incorporating local ingredients and flavors, but its essence remains a testament to the rich culinary heritage of the region.
Ingredients
How to prepare
- Dissolve sahlab in one cup of milk.
- Bring the remaining milk to a boil with the sugar.
- Slowly add the cold milk and starch mixture to the hot milk, stirring constantly.
- Crush the mustikah and mix it with several teaspoons of sugar.
- Add the mixture to the cooking milk.
- Gently boil over low heat for 10 minutes, stirring constantly.
- Remove from heat.
- Occasionally stir while cooking.
- Flavor with ma'ez zahr.
- Freeze either in a crank type freezer or in refrigerator trays.
- If using refrigerator trays, remove the mixture and beat it three times during freezing to break up ice crystals.
- Just before serving, take the trays of ice cream from the freezer and let them rest for several minutes in the chilling part of the refrigerator.
Variations
- Experiment with different flavors by adding rose water, orange blossom water, or vanilla extract instead of ma'ez zahr. For a vegan version, use almond milk or coconut milk and a plant-based thickener in place of sahlab.
Cooking Tips & Tricks
To ensure the perfect texture and flavor of your Bouza bi Haleeb, consider these tips:
- Dissolve the sahlab thoroughly in cold milk to prevent lumps.
- Constant stirring is crucial to avoid scorching the milk.
- Crushing the mustikah with sugar not only makes it easier to mix but also enhances its flavor.
- For a smoother ice cream, consider beating the mixture more frequently during the freezing process to break up ice crystals effectively.
Serving Suggestions
Serve Bouza bi Haleeb chilled, garnished with crushed pistachios, a sprinkle of cinnamon, or a drizzle of honey for added flavor and texture. It pairs beautifully with fresh fruits or as a complement to warm pastries.
Cooking Techniques
The key to a smooth Bouza bi Haleeb lies in the cooking technique. Gentle boiling and constant stirring ensure the milk mixture thickens without forming lumps or burning, resulting in a creamy and smooth texture.
Ingredient Substitutions
If sahlab or mustikah is not available, cornstarch can be used as a thickener, and a pinch of xanthan gum can help mimic the texture provided by gum arabic. However, these substitutions may slightly alter the traditional flavor and texture.
Make Ahead Tips
Bouza bi Haleeb can be made ahead and stored in the freezer for up to a week. For best results, cover the surface with plastic wrap to prevent ice crystals from forming.
Presentation Ideas
Serve Bouza bi Haleeb in elegant bowls or traditional Middle Eastern dessert glasses, garnished with edible flowers or thin slices of fruit for a visually appealing presentation.
Pairing Recommendations
Pair Bouza bi Haleeb with strong coffee or mint tea to balance its sweetness. It also goes well with light, fruity desserts or as a palate cleanser after a rich, savory meal.
Storage and Reheating Instructions
Store Bouza bi Haleeb in the freezer in an airtight container. To serve, transfer it to the refrigerator for a few minutes to soften slightly for easier scooping. It is not recommended to refreeze once thawed.
Nutrition Information
Calories per serving
The calorie content of Bouza bi Haleeb can vary depending on the type of milk and the amount of sugar used. On average, a serving can range from 200 to 300 calories. For a lower-calorie version, consider using low-fat milk and reducing the sugar content.
Carbohydrates
A serving of Bouza bi Haleeb primarily provides carbohydrates, with the sugar content contributing to the majority of its caloric value. The carbohydrates in this dessert are mainly simple sugars, providing quick energy. However, it's advisable to consume it in moderation, especially for those monitoring their sugar intake.
Fats
The fat content in Bouza bi Haleeb comes from the milk used in the recipe. Depending on the type of milk (full fat, low fat, or skim), the fat content can vary. Full-fat milk will contribute to a creamier texture but also increase the overall fat content, including saturated fats.
Proteins
Milk is a good source of high-quality protein, which means Bouza bi Haleeb provides essential amino acids necessary for body functions. The protein content can help make this dessert more satisfying, contributing to its nutritional value.
Vitamins and minerals
Milk is also rich in vitamins and minerals, including calcium, vitamin D (if fortified), phosphorus, and potassium. These nutrients contribute to bone health, making Bouza bi Haleeb a dessert with a nutritional bonus.
Alergens
The primary allergen in Bouza bi Haleeb is milk, making it unsuitable for individuals with lactose intolerance or a milk allergy. Additionally, those with sensitivities to orchid powder (sahlab) or gum arabic (mustikah) should exercise caution.
Summary
Bouza bi Haleeb is a delicious dessert that offers nutritional benefits from milk, including proteins, vitamins, and minerals. However, its sugar and fat content make it a treat best enjoyed in moderation.
Summary
Bouza bi Haleeb is a timeless Middle Eastern dessert that offers a unique blend of flavors and textures. With its rich history and nutritional benefits, it's a delightful treat that can be enjoyed in various ways. Whether served as a simple dessert or dressed up for special occasions, Bouza bi Haleeb is sure to impress.
How did I get this recipe?
The moment I found this recipe is one that will always stay with me. It was a hot summer day, much like today, when I stumbled upon an old recipe book tucked away in the back of a dusty attic. As I flipped through the yellowed pages, my eyes landed on a recipe for Bouza bi Haleeb, or Milk Ice Cream.
I had never heard of such a dessert before, but the ingredients and instructions intrigued me. It called for simple ingredients like milk, sugar, and a touch of rose water. The process seemed straightforward enough, but the end result promised a creamy and refreshing treat that would be perfect for cooling off on a sweltering day.
I had always been drawn to trying new recipes and experimenting in the kitchen. From my mother and grandmother, I learned the basics of traditional Lebanese cooking, but I was always eager to expand my culinary horizons. This recipe for Milk Ice Cream seemed like the perfect opportunity to do just that.
I decided to give it a try that very same day. I gathered the ingredients and set to work in my cozy kitchen, the scent of simmering milk and sugar filling the air. As I stirred the mixture and added a few drops of rose water, I couldn't help but feel a sense of excitement and anticipation.
After letting the mixture cool and then churning it in an old-fashioned ice cream maker, the Milk Ice Cream was finally ready. I scooped it into bowls and garnished it with a sprinkle of crushed pistachios, just as the recipe had suggested.
The first bite was pure bliss. The Milk Ice Cream was velvety smooth and had a delicate floral flavor from the rose water. It was unlike any other dessert I had ever tasted, and I knew right then and there that this recipe would become a cherished favorite in my collection.
Over the years, I made Bouza bi Haleeb countless times, each batch turning out just as delicious as the first. I shared the recipe with friends and family, who all marveled at the unique and refreshing flavor of this Lebanese treat.
One day, while visiting a dear friend in Beirut, I decided to surprise her with a batch of my homemade Milk Ice Cream. As she took her first spoonful, her eyes widened in delight, and she exclaimed, "This tastes just like the Bouza bi Haleeb I used to eat as a child!"
I was taken aback by her words. I had always thought of this recipe as something I had discovered on my own, but it seemed that it had a deeper connection to my friend's childhood memories. She explained that her grandmother had made Bouza bi Haleeb for her and her siblings every summer, using a recipe that had been passed down through generations.
I was moved by her story and felt a sense of kinship with her. It was as if our shared love for this simple yet exquisite dessert had forged a bond between us, connecting us across time and distance.
From that day on, I began to see my recipe for Bouza bi Haleeb in a new light. It wasn't just a delicious treat that I had stumbled upon by chance, but a link to a rich culinary heritage that spanned generations. I cherished it even more, knowing that it carried with it the memories and traditions of those who had come before me.
As I sit here now, savoring a bowl of Milk Ice Cream on a hot summer day, I can't help but feel grateful for the serendipitous moment when I found this recipe. It has not only brought joy and sweetness to my life but has also reminded me of the power of food to connect us to our past and to each other. And for that, I will always be thankful.
Categories
| Ice Cream Recipes | Tunisian Desserts | Tunisian Recipes |