Karnataka-style Booza Ice Cream

Ingredients

In this Karnataka-style adaptation of Booza, we incorporate the flavors and ingredients commonly found in Karnataka cuisine. The original Levantine Booza is traditionally made with mastic gum and salep powder, which are not readily available in Karnataka. Instead, we use cardamom to infuse the ice cream with a warm and aromatic flavor. Additionally, we replace the traditional sugar with jaggery, a popular sweetener in Karnataka, to add a unique depth of sweetness to the dessert. We alse have the original recipe for Booza, so you can check it out.

• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) rose water 1/4 cup (60ml) rose water
• 1/4 cup (60ml) pistachios, chopped (for garnish) 1/4 cup (60ml) pistachios, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 3g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, heat the heavy cream and whole milk over medium heat until it begins to simmer. Remove from heat.
2. 2.
   In a separate bowl, combine the grated jaggery, ground cardamom, and salt. Mix well.
3. 3.
   Slowly pour the jaggery mixture into the hot cream and milk, stirring continuously until the jaggery is completely dissolved.
4. 4.
   Stir in the rose water and let the mixture cool to room temperature.
5. 5.
   Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
6. 6.
   Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
7. 7.
   Serve the Karnataka-style Booza Ice Cream in bowls or cones, garnished with chopped pistachios.

Treat your ingredients with care...

• Jaggery — Make sure to grate the jaggery before using it in the recipe to ensure it dissolves easily in the cream and milk mixture.

Tips & Tricks

• For a creamier texture, chill the cream and milk mixture in the refrigerator for a few hours before churning it in the ice cream maker.
• If you prefer a stronger cardamom flavor, you can increase the amount of ground cardamom to your liking.
• To enhance the aroma of the ice cream, sprinkle a pinch of ground cardamom on top before serving.
• If you don't have an ice cream maker, you can pour the mixture into a shallow container and freeze it. Every 30 minutes, remove the container from the freezer and vigorously stir the mixture to break up any ice crystals until it reaches the desired consistency.
• To add a crunchy element, you can mix in some crushed cardamom-flavored cookies or biscotti into the ice cream before freezing.

Serving advice

Serve the Karnataka-style Booza Ice Cream in bowls or cones. For an extra touch, drizzle some rose syrup or honey on top of the ice cream before garnishing it with chopped pistachios.

Presentation advice

To make the presentation more appealing, scoop the ice cream into small bowls and garnish each scoop with a sprinkle of ground cardamom and a few whole pistachios. Serve the ice cream with a side of traditional Karnataka sweets, such as Mysore Pak or Obbattu (Holige).