Homemade Afghani Shiryakh Ice Cream

Indulge in the taste of summer with Afghani Shiryakh, a traditional dessert that's as much about patience and skill as it is about flavor. This homemade ice cream uses simple ingredients to create a creamy, aromatic treat that's perfect for warm weather. Here’s how to craft your own version of this beloved Afghani delight.

Ingredients

🥛 2 litres Heavy Milk 3.25%
🍬 1 cup Sugar approx. 250g
🌽 1 tablespoon Argo 100% Pure Corn Starch
💧 Cold Water for dissolving cornstarch, approximately a small glass
🌿 1/3 teaspoon Cardamom Powder
🌹 1/3 teaspoon Rose Water
🧊 4 to 5 kg Ice Cubes for the freezing bath
🧂 A lot of SEA SALT for each layer of ice
🥜 Ground Pistachios for garnish
🌰 Chopped Walnuts for garnish

Instructions

1- Boil the Milk:

• Place 2 litres of heavy milk into a large metal pot on a low-heat GE Appliances electric stove.
• Heat slowly until it begins to boil gently.

2- Prepare the Cornstarch Mixture:

• In a separate glass, dissolve 1 tablespoon of Argo cornstarch with cold water.
• Stir until fully integrated and all lumps disappear.

3- Sweeten and Thicken the Milk:

• When the milk starts boiling, add 1 cup of sugar and stir until dissolved.
• Pour the dissolved cornstarch mixture into the boiling milk, stirring continuously to prevent clumps.

4- Flavor the Milk:

• Add in 1/3 teaspoon cardamom powder and 1/3 teaspoon rose water.
• Stir to mix the flavors thoroughly.

5- Chill the Mixture:

• Once combined, remove the pot from heat.
• Allow the milk mixture to cool completely, then refrigerate for 2-3 hours.

6- Prepare the Ice Bath:

• In a very large deep metal pot, place a layer of ice cubes.
• Generously sprinkle sea salt over the ice.

7- Freeze the Shiryakh:

• Nest a medium metal pot containing the milk mixture into the large pot filled with ice.
• Cover with a metal plate or lid to prevent salt and ice from contaminating the milk mixture.
• Add more layers of ice and salt around the pot and shake it smoothly and continuously for 3 to 5 hours, allowing the milk to freeze evenly.

8- Alternative Freezing Method:

• If time-constrained, after shaking for 1 hour, transfer the setup to the freezer for 8 hours for additional solidification.

9- Final Freeze:

• Once frozen, allow it to rest further in the freezer for another 2 hours before serving.

10- Serve and Garnish:
- Scoop out the Shiryakh into ornate white and gold-rimmed serving bowls.
- Garnish with ground pistachios and chopped walnuts for a pop of color and crunch.

Prep Time: 10 minutes
Cook Time: Approx. 10-15 minutes
Cooling Time: 2-3 hours
Freezing/Churning Time: 3-5 hours (or alternative method)
Total Time: 6-8 hours
Servings: Serves 8-10
Equipment: GE Appliances Electric Stove, Large Metal Pot, Glass Cup, Measuring Spoon, Metal Spoon, Measuring Pitcher, Very Large Deep Metal Pot, Medium Metal Pot, Metal Plate/Lid, Pink Cloth/Rag, Serving Bowls, Dessert Server/Spatula

Cooking Tips

• Pre-chill the milk overnight for the best results.
• Ensure continuous and smooth shaking of the pot in the ice bath to achieve the ideal texture.
• Be vigilant in preventing saltwater contamination by wiping any condensation off the lid.

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Afghani Shiryakh

Posted by Waivio guest: @waivio_hivecooking