Ice cream and chilled desserts
A legacy of Cairo's street ice-cream makers, booza is made by flavoring a milk-based mixture with mastic and repeatedly pounding it to incorporate air. Pounding gives it a stretchy, elastic texture that would otherwise require a machine.
Mix some of the milk with the starch until smooth. Bring the remaining milk and sugar to a boil, add the starch mixture and cook for 15 minutes, stirring constantly, until thickened.
Add the mastic pounded with salt and stir for another 5 minutes until dissolved. Remove from the heat and cool at room temperature.
Leave the mixture to cool in a covered container at room temperature for at least 1 hour.
Transfer the cooled mixture to a deep bowl and beat it with a wooden spoon for at least 10 minutes to incorporate air.
Place the container in the freezer. Take it out every 45 minutes and beat for another 5 minutes, repeating this process a total of 3 times. It should reach the right consistency in about 3 hours.
Spoon the ice cream into bowls and serve scattered with roughly crushed pistachios.
Pound the mastic with salt in a mortar; otherwise hard pieces will remain and stick to your teeth. Allergens: contains milk and dairy products, and tree nuts (pistachios).
3 saatlik dondurma sürecinde her 45 dakikada bir dövmeyi hiç unutmadım ama yine de biraz buz kristalli çıktı; ustalık gerektiren bir tarif gerçekten, ilk denemede tam kıvamını tutturamadım.
Antep fıstığı bulamadığım için üzerine kavrulmuş fındık serptim, üstü beklediğimden daha koyu renkte oldu ama tat gayet güzeldi; damla sakızının kokusu fındıkla da uyum sağladı.
Fındık da güzel bir alternatif olur, sadece dövme aşamasındaki 10 dakikayı atlamayın, kıvamı asıl oradan geliyor; renk farkı yalnızca görünüşle ilgili, tada bir etkisi yok.
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