Bouza bi Haleeb (Milk Ice Cream)

Pour the milk into a heavy-bottomed saucepan and add the sugar, stirring constantly to dissolve the sugar completely.

Heat the milk mixture over medium heat, stirring occasionally, until it reaches a temperature of 160–180°F (71–82°C) or until small steam rises gently from the surface.

In a small bowl, mix the sahlab (cornflower) and mustikah (gum arabic) together, then gradually whisk this mixture into the hot milk to prevent lumps.

Stir the mixture continuously for 2–3 minutes until it thickens slightly and becomes smooth.

Remove the saucepan from the heat and stir in the ma'ez zahr (orange blossom essence) until fully incorporated.

Pour the mixture into a shallow pan or baking dish and allow it to cool to room temperature, about 20–30 minutes, stirring occasionally to prevent a skin from forming.

Transfer the cooled mixture to a freezer-safe container and freeze for at least 4 hours, stirring every 30 minutes during the first 2 hours to create a creamy ice cream texture.

Scoop the bouza into serving bowls or glasses and serve immediately while still frozen.