Aromatic Persian Saffron Ice Cream

Name: Aromatic Persian Saffron Ice Cream
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Dessert
Ingredients: 1/4 teaspoon saffron threads; 2 tablespoons warm milk; 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 4 large egg yolks; 1 tablespoon rosewater; 1/2 cup unsalted pistachios; 2 tablespoons dried rose petals

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

1/4 teaspoon saffron threads

crushed

2 tablespoons warm milk

For the Ice Cream Base

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

4 large egg yolks

1 tablespoon rosewater

For the Garnish

1/2 cup unsalted pistachios

toasted and chopped

2 tablespoons dried rose petals

optional

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