Happy Eid el-Adha 2014.
This ice-cream flavor (loukoum+vanilla) was created by Nayla, a former schoolmate, who is now head of one of the most successful ice-cream businesses in Beirut. I remember my disbelief when I first came back here and heard about her ice-cream venture; I remembered her being on a diet, I used to accompany her for three months to her home and eat lunch with her; we weren’t friends, we did not have conversations like people who want to be friends, we just would get in the taxis-service (common method of transport here), go to her place and eat; it was always the same dish: Viennese scallops and coleslaw. Every day. Thinking back now, I was probably unwittingly Nayla’s designated bodyguard (just surmising); that lasted three months until one day, while riding the taxi, sniper fire got too intense and we had to duck to avoid catching bullets. After this episode, I stopped going to school and eating the Viennese breaded scallops at her house and never saw her again.
We tried this flavor at a restaurant in our neighborhood and my daughter loved it; it was actually rose-flavored loukoum; here I used mastic-flavored loukoum that I mixed with vanilla ice-cream. Any flavor works! it is just that simple.
INGREDIENTS: 4 SERVINGS
2 cups vanilla ice-cream
8 Loukoum, flavor of your choice
1. 30 minutes before serving the ice-cream, cut-up the loukoum and mix it with the ice-cream; place back in the freezer. Serve in individual bowls.
NOTE: I have noticed that the ice-cream ordered at restaurants ends up with the loukoum’s texture being too hard, which is why I’d try to do the mixing as close to serving as possible.
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