This too is modern.

　　

Ingredients

serves 8

　　3/4 cup blanched almonds

　　1 1/4 cups milk

　　1 1/4 cups heavy cream

　　4 egg yolks

　　3/4 cup sugar

　　2–3 tablespoons orange-blossom water

　　3 drops of almond extract

　　

Step 1

Grind the almonds. Put them in a pan with the milk and cream and bring to the boil.

　　

Step 2

Beat the egg yolks with the sugar to a pale, light cream. Gradually pour the hot milk-and-almond mixture into the yolks and sugar and continue to beat until well blended. Return this to the pan, and stir constantly over very low heat until the mixture thickens to the consistency of custard, but do not let it boil, or the yolks will curdle.

　　

Step 3

Add the orange-blossom water and the almond extract (pour the drops into a spoon first, as it is easy to pour too much and then the taste would be nasty). Let it cool. Pour into a bowl lined with plastic wrap, cover with plastic wrap, and freeze overnight.

　　

Step 4

Turn out 10–15 minutes before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf