Arabic Milk Icecream

4 cups milk

1 1/4 cups sugar

3 tablespoons cornstarch or sahlab

1/8 teaspoon ground mistika

1 teaspoon rose water

How 2:

In a medium saucepan, scald milk. Remove from heat. In a small bowl, dissolve cornstarch (or sahlab, if using) with a small amount of cold water. Add to milk. Return milk mixture to heat, stirring constantly until it boils. Mix in sugar; keep stirring until the mixture thickens. Add ground mistika and rose water, stirring continuously. Let the mixture cool. Transfer to ice cream maker and freeze according to manufacturers instructions.