Bastani Persian Rose Water Saffron And Pistachio Ice Cream
This was the first time i ever made custard-based ice cream, and it was delicious! The rose water and saffron go great together, without overpowering each other. i doubled the original recipe, since most ice cream machines need at least 4 cups of liquid (also because my family gobbled it up in no time!).!
Steps
In a medium thick-bottomed bot , slowly heat the milk to boiling while stirring.
Add the vanilla extract and saffron.
Continue to cook on low heat , stirring occasionally while doing the next step.
Beat the egg yolks with the sugar until smooth and foamy.
Very carefully and slowly , pour the egg / sugar mixture into the milk.
Make sure to stir it rapidly with a fork or use a whisk while pouring.
Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened.
Pour the custard mixture into a bowl , and refrigerate until well chilled.
Once cold , stir in the cream , rose water or extract , and chopped pistachios.
Churn in an ice cream maker until finished.
Ingredients
whole milk, heavy cream, egg yolks, sugar, pistachio nuts, rose water, vanilla extract, saffron, salt