Middle Eastern · Dessert
Muhallebi Milk Pudding Ice Cream
A no-churn take on muhallebi, the silky Middle Eastern milk pudding, reimagined as a frozen scoop: cornstarch-thickened milk folded through whipped cream and condensed milk for a dense, custardy base, finished with chopped pistachio and toasted coconut.
$1
15 minsPrep
5 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
339Calories
4.8gProtein
24.9gFat
24.4gCarbs
20.4gSugar
0.7gFiber
64mgSodium
67mgChol
14.6gSat Fat
229mgPotassium
143mgCalcium
0.3mgIron
0.3mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Whisk the cornstarch and rice flour into the cold whole milk until no lumps remain.
2
Warm the milk mixture gently in a small saucepan over low heat, stirring constantly, until it thickens into a smooth pudding-like base, about 4-5 minutes; stir in the sugar and orange zest and let cool completely to room temperature.
3
In a separate bowl, whip the heavy cream to soft peaks using the hand mixer.
4
Fold the cooled milk pudding base and the condensed milk gently into the whipped cream until fully combined and no streaks remain.
5
Pour the mixture into a small freezer-safe tub, smoothing the top.
6
Freeze for at least 6 hours or until firm, stirring once with a fork after the first 2 hours to keep the texture smooth.
7
Scoop into chilled bowls and scatter over the chopped pistachio and toasted desiccated coconut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g whole milk
- 2.8 oz80g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.1 oz4g whisked into milk cornstarch
- 0.1 oz3g whisked into milk rice flour
- 0.2 oz5g sugar white
- 0.1 oz3g zested, blossom water substitute note orange
- 0.3 oz8g finely chopped pistachio
- 0.1 oz2g toasted, for garnish coconut desiccated
