Booza, handed down from Cairo's street ice-cream vendors, is a milk-based mixture flavoured with mastic gum and pounded repeatedly to work air into it. That pounding gives the ice cream a stretchy, elastic texture no machine can replicate.
Whisk part of the milk with the cornstarch until smooth, bring the rest of the milk to a boil with the sugar, stir in the cornstarch mixture and cook for 15 minutes, stirring constantly, until thick.
Stir in the mastic ground with salt and cook for another 5 minutes until it dissolves, then remove from the heat and let it cool at room temperature.
Let the mixture cool in a covered container 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 work air into it.
Put the bowl in the freezer, taking it out every 45 minutes to pound it again for 5 minutes, repeating this three times; it reaches full consistency in about 3 hours.
Scoop the booza into bowls and finish with a scattering of coarsely crushed pistachios.
Grind the mastic with the salt in a mortar first, otherwise hard sticky bits remain. Allergens: contains milk and dairy, and tree nuts (pistachio).
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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