This recipe I;ve just found in the www.recipearchive.com
I hope this is a good one

Total Time: 1 hrs. 20 min.
Freezing Time: 1 hrs.
Preparation Time: 20 min.
Arabic ice cream (bouzat haleeb) is a totally different experience from the rich American ice creams. Its quite light and gummy in texture. It actually stretches a bit as you spoon it. Mistika (Arabic gum) and sahlab (an extract from the tubers of orchids) can be found in most Mid-Eastern markets.

4 cups milk
1 1/4 cups sugar
3 tablespoons cornstarch or sahlab
1/8 teaspoon ground mistika
1 teaspoon rose water

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.

I want to ask you if you know the recipe for the "maqlouba with chiken " and "msaken "