Salaam everyone. This recipe is for Afghan Sheer yakh. I think you’ll enjoy the Instagram video that highlights my mom. She is very popular on Instagram now!
Basics of Afghan Sheer Yakh Ice Cream
The word “Sheer Yakh” literally means cold milk, well, milk cold (sheer = milk yakh = cold) And in Afghanistan it is made with very few ingredients and a lot of effort. Almost no air is incorporated since it is spun by hand, which gives it a very rich consistency, similar to gelato (but actually still more delicate than that.) I’ve used everything under the sun to try to replicate that texture but modern home ice cream makers spin too much air and typical ice cream recipes get too hard when frozen. The Ninja Creami actually gives me the closest to the texture of back home. Is it exactly like the Sheer Yakh made by men young and old in the streets and stall of Afghanistan – no and it never could be. But it is a good, fairly effortless alternative.
History behind Sheer Yakh
Wikipedia says that this ice cream likely dates back to 500 BCE to the Achaemenid Empire of Persia. It is said even Alexander the Great enjoyed Persian ice cream. You will see it being made and sold along the streets of Afghanistan and Iran.
Easily Printable Afghan Sheer Yakh Recipe Below
As always, we make this recipe easy to print and replicate. I suggest you watch the video if you have any questions. Also, leave a comment. I always respond. Are you a fan of Afghan Cooks and want to help spread the word? Well, social media is critical.
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Afghan Sheer Yakh
Description
Afghan Sheer yakh ice cream is a unique treat if you had not had them before. They each offer a nice “chew” to them.
Let us know what you think when you try this recipe as compared to traditional American ice cream.
Ingredients
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
2 tbs milk powder
2 tsp cornstarch dissolved in 2 tbs cold milk or cream (stir very well)
1 very large pinch saffron
1 tsp rose water
1 tsp ground cardamom
1/4 tsp salt
Instructions
- Add the whole milk and heavy cream to a pot and heat it on medium heat.
- When it’s warm, add the sugar, stir until it is dissolved.
- Add the milk powder stir. Add cornstarch, saffron,rose water, cardamom and salt, stir, let the mixture thicken. Once it thickens, 3 min or so,take it off the heat, pour it into the Creami container and allow it to cool.
- Cover and freeze 24 hours.
- Use the creami as directed on the “ice cream” setting. It will not need a re-spin.
- Top with pistachios, Qaimak, Rooh afzah and coconut shavings.
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