Heavenly Ice
============
        
  4 c   cold milk
3/4 c   cornstarch
3/4 c   sugar
1/4 c   rose water (more or less, to taste)
1/2 tsp cardamon (more or less, to taste)
1/4 c   finely chopped shelled, husked pistchios

In a saucepan, combine the milk, cornstarch, and sugar until well-mixed. Over
medium heat, stir mixture until it begins to form lumps, about fifteen minutes.
As the pudding thickens, stir briskly until smooth. Reduce heat; add rosewater
and cardamon and mix well. Remove from heat and pour into a long, flat dish or
baking pan. Sprinkle with pistachios, cover, and refrigerate until set, about 
2 hours. Once set, cut into diamonds and serve.

For Sunshine Custard, disolve a small pinch of saffron in the rose water
before adding to pudding.

Enjoy!

temina@MIT.EDU
VSG-RECIPE