DIY Umm Ali Ice Cream – Adding A Touch Of Regional Charm Into Your Special Occasion
DIY Umm Ali Ice Cream
Expats getting married in the Middle East often wish to have some part of the celebration reflecting their new adopted home but are unsure about how to achieve it. Following a request from Bride Club ME’s Rio for such a touch for her own reception, I suggested a twist on Umm Ali, a perennial favourite at buffets.
This dessert is super easy, affordable and delicious, infusing a small bit of regional charm into your special occasion. It will delight everyone, especially your friends and family who have flown in from abroad and are hoping to sample a little bit of the region.
In its original form, Umm Ali is the Egyptian version of bread and butter pudding. It tastes great but, perhaps, lacks sufficient presentation and it’s appearance can turn off unadventurous eaters.
This is how it normally looks:
However, by combining Umm Ali with vanilla ice cream, you can achieve something much more presentable for your dinner service.
· Umm Ali (I bought mine from Reem Al Bawadi)
· Vanilla ice cream
· For decoration use non-edible dried rose buds
1 – Take your ice cream out of the fridge and let it soften. Also cool your Umm Ali to room temperature.
2 – Put the ice cream into a medium mixing bowl and then fold in the Umm Ali.
3 – Replace the mixture into the ice cream container and return to the freezer to set overnight. For large quantities, use large air-tight freezer containers.
4 – To serve, scoop ice cream into serving bowls and drizzle honey over. For an extra elegant touch, use tea rose buds as non-edible garnishes.
The Final Result