Saffron Ice Cream with Rosewater and Pistachios
Saffron Ice Cream with Rosewater and Pistachios
Bastani is a traditional Persian ice cream consisting of saffron, rosewater, and pistachios. Despite the heaviness of the dairy, the ice cream is quite refreshing with the addition of rosewater. And with pistachios being my favorite nut, this ice cream is a winner in my book.
Equipment
- ice cream maker
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 1 3/4 cup heavy cream
- 1 1/4 cup whole milk
- 1 pinch salt
- 1 tsp saffron
- 1 tbsp rosewater
- 1/4 cup pistachios
Instructions
- Whisk the egg yolks with 1/2 cup of sugar.
- Whisk together the heavy cream, milk, 1/4 cup of sugar, salt, and saffron in a pot over medium heat until hot, but not boiling.
- Slowly pour the cream mixture into the beaten yolks, continuously whisking. Simmer on low heat for 4 minutes.
- Transfer the ice cream mixture into a bowl. Place that bowl into another bowl of ice. Place in the refrigerator for an hour until completely cooled.
- Pour the mixture along with the rosewater and pistachios into the ice cream maker.
- Churn for 30 minutes. Pour into a freezer-safe bowl and freeze for 3 hours.
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