Aromatic Persian Saffron Ice Cream
Delightfully Fragrant Homemade Ice Cream
A luxurious, creamy dessert infused with exotic saffron and rosewater, topped with crunchy pistachios.
- 6 h 30 min
- 8
- Intermediate
Ingredients
For the Saffron Infusion
For the Ice Cream Base
For the Garnish
Preparation
Preparing the Saffron Infusion
Crush Saffron Threads
Crush the saffron threads with a mortar and pestle.
Combine with Milk
Combine crushed saffron with warm milk.
Steep and Cool
Let the mixture steep and cool for at least 20 minutes.
Making the Ice Cream Base
Heat Dairy and Sugar
In a medium saucepan, combine cream, milk, and half of the sugar. Heat over medium heat until hot but not boiling.
Chill your ice cream machine bowl well in advance for best results.
Whisk Egg Yolks
In a bowl, whisk together egg yolks and remaining sugar until pale.
Temper Eggs and Return
Gradually whisk hot cream mixture into the yolk mixture, then return to saucepan.
Do not boil the custard, or the eggs will scramble.
Cooking Process
Tempering the Eggs
Slowly whisk the hot cream into the yolk mixture to avoid curdling.
Cooking the Custard
Stir frequently over low heat until thickened and coats the back of a spoon.
Infusing Flavor
Stir in rosewater and saffron mixture after custard has thickened.
Plating & Serving
Aromatic Persian Saffron Ice Cream
Aromatic Persian Saffron Ice Cream
Plating & Serving
Scoop the ice cream into bowls and garnish with chopped pistachios and a sprinkle of rose petals for a visual and aromatic finish.