Milk Ice Cream
BOUZA BI HALEEB
- 1 qt. milk
- 1 1/2 cups sugar
- 1/2 tsp. sahlab (cornflower)
- 1/4 tsp. mustikah (gum arabic)
- 1 tsp. ma'es zahr (orange blossom essence)
Middle Eastern hostesses sprinkle chopped pistachio nuts over this ice
cream when serving it to guests. Dissolve sehlab in one cup of
milk. Bring the rest of the milk to a boil with the sugar. Add the
cold milk and starch mixture slowly to the hot milk, stirring
constantly. Pulverize the mustikah and mix with several
teaspoons of sugar. Add to the cooking milk mixture. Boil gently over
low fire for 10 minutes, stirring constantly. Remove from fire. Stir
occasionally while cooking. Flavor with ma'ez zahr. Freeze
either in crank type freezer or in refrigerator trays. When mixture is
frozen in refrigerator trays it should be removed and beaten three
times during freezing to break up ice crystals. Just before serving,
take the trays of ice cream from the freezer unit and allow to rest
several minutes in the chilling part of the refrigerator.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
|
