|  | | Prickly Pear Ice Cream | |
You can vary endlessly on this recipe by replacing the prickly pears with any other type of fruit: mango (mangua), figs (teen) mulberry (toot), banana (moz), raspberry or strawberry (fraise).
Use the weight given below as a guide for the amount of fruit pulp you need. Makes about 1 1/4 litre
Ingredients
300 ml organic milk
175 g golden caster sugar
300 ml crème fraîche
500 g peeled prickly pears
Method
1. Boil the milk for a minute or so, then take off the heat and pour into a bowl with a spout. Add the sugar and cream and stir until the sugar is dissolved.
2. Put the prickly pears in a food processor and process until completely pulverized.
3. Add the puréed prickly pears to the milk and cream and mix well. Then either put the bowl in the freezer and whisk every hour or so until it has reached the desired consistency. Or freeze the mixture in an ice cream maker, following the manufacturer's instructions.
From Anissa Helou’s Lebanese Cuisine (Grub Street, 2003)
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