Desserts Recipe

A Thousand And One nights 'Pistachio Ice Cream'

The home made version of Arabian pistachio ice cream will make you want eat it every night.Sahleb ,a powder made from tubers of wild orchids.is the thickening agent in this ice cream as there are no eggs in the recipe.it also gives it a smooth and chewy texture.the cream fraiche gives it a nice tang.I have also included the technique for making ice cream without a machine.

Cook Time

Prep time: 1 hour

Ready in: 1 hour

Yields: Makes 8 cups of ice cream

Ingredients

• 1/2 tsp Mastic ground with 4 tbs sugar
• one 200 gm package sahleb
• 1/2 cup milk
• 4 cups full fat milk
• 1 cup double cream
• 1 cup caster sugar
• 1 and 1/2 cup cream fraiche
• 2 tbs rose water
• 1tbs orange blossom water
• 1/2 cup pistachio nuts, chopped ,soaked in 1/2 cup rose water
• 1/2 cup pistachios

Preparations

1. Dilute the sahleb and mastic/sugar mixture in 1/2 cup cold milk to make a paste and set a side.
2. Pour the milk and cream in large saucepan and place on medium heat.
3. Stir in the sugar to dissolve allow to come to boil.
4. Whisk in the sahleb and mastic paste.
5. Using a wooden spoon continue to stir until the milk thickens and coats the back of the spoon.
6. Remove from the heat and mix in the rosewater and orange blossom water .
7. Place a sieve over large open glass bowl and pour the hot thickened sahleb through to strain.
8. whisk in the cream fraiche,drain the pistachio and mix in.
9. Allow to cool completely in the fridge.
10. Put in to an ice cream machine and follow the manufacture's instructions.
11. Fold in the chopped pistachios just before placing in the freezer.

Making Ice Cream without A Machine

• Make sure the ice cream mixture has completely cooled in the refrigerator.
• Place the mixture in a stainless steel bowl and put in the freezer.
• when it becomes partially frozen (that is the side and bottom are almost firm and the middle is still liquid)take out the ice cream and break up the ice crystals,until it becomes creamy .
• Return the bowl to the freezer and repeat the process 4 or 5 times more beating vigorously each time.
• Lastly ,transfer the ice cream to a freezer -proof container ,cover and freeze until ready to serve.