This is not an old, traditional ice cream but one developed by Egyptian expatriates in Europe with traditional ingredients and flavorings. It is very rich. Some Indian and Middle Eastern stores sell blanched and slivered or ground pistachios. If they are not available, you will have to buy shelled pistachios and blanch them for a few moments in boiling water to detach their skins, then peel them (a time-consuming labor), and grind them. Use 1 cup shelled pistachios to obtain 1 cup ground ones.

　　

Ingredients

serves 8-10

　　6 egg yolks

　　1 1/3 cups sugar

　　2 1/2 cups light cream

　　2–3 tablespoons rose water, to taste

　　1 cup ground pistachios

　　

Step 1

Beat the egg yolks and sugar to a thick, pale cream. Bring the light cream to the boil in a pan and gradually pour over the yolk mixture, beating all the time. Pour the mixture back into the pan, place it in another pan of boiling water, and stir until the mixture thickens into a custard.

　　

Step 2

Add the rose water and fold in the ground pistachios. Let it cool, then pour into a bowl lined with plastic wrap. Cover with plastic wrap and freeze overnight.

　　

Step 3

Turn out 10–15 minutes before serving.

　　Cooks' Note

　　Some people cheat and use store-bought vanilla ice cream. Mix in rose water and pistachios and freeze again.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf