Pistachio Nut Ice Cream (Buza Ala Festuq Halabi)
From: Mediterranean Street Food
Copyright 2002, by Anissa Helou
Reprinted with Permission of Harper Collins Publishers
Our Price: $17.97 Retail Price: $29.95 You Save: 40%
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2 3/4 cups whole milk
3/4 cup sugar
1 cup raw pistachio nuts, soaked (and peeled if you have the patience)
1 1/2 cups creme fraiche
2 tablespoons rose water

1. Pour the milk into a saucepan and place over medium heat. Bring to a
boil, then remove from the heat and strain into a mixing bowl. Add the
sugar and stir until completely dissolved. Let cool.
2. Put the peeled pistachios in a food processor and process until ground
medium fine. Add the nuts to the milk and stir in the cream and rose
water. Blend until the cream is fully incorporated. If you have an ice

cream maker, follow the manufacturer's instructions to freeze the mixture.
If not, put the mixture in a freezer container and freeze, whisking the
mixture every hour or so for about 6 hours, or until the ice cream is the
right consistency.

Makes about 1 quart