Aromatic Persian Saffron Ice Cream
A luxurious, creamy dessert infused with exotic saffron and rosewater, topped with crunchy pistachios.
Preparation
Get these tasks done before you start cooking.
Preparing the Saffron Infusion
- 1
Crush Saffron Threads
Crush the saffron threads with a mortar and pestle.
- 2
Combine with Milk
Combine crushed saffron with warm milk.
- 3
Steep and Cool
Let the mixture steep and cool for at least 20 minutes.
Making the Ice Cream Base
- 1
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.
Tip: Chill your ice cream machine bowl well in advance for best results.
- 2
Whisk Egg Yolks
In a bowl, whisk together egg yolks and remaining sugar until pale.
- 3
Temper Eggs and Return
Gradually whisk hot cream mixture into the yolk mixture, then return to saucepan.
Tip: Do not boil the custard, or the eggs will scramble.
How to Make Aromatic Persian Saffron Ice Cream
Total time: 8 h 40 min · Yields 8 servings
- 1
Tempering the Eggs
Slowly whisk the hot cream into the yolk mixture to avoid curdling.
- 2
Cooking the Custard
Stir frequently over low heat until thickened and coats the back of a spoon.
- 3
Infusing Flavor
Stir in rosewater and saffron mixture after custard has thickened.
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