Saffron Ice Cream (Persian Style)
Ingredients (Makes ~1 quart)
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 30 saffron threads (soaked in 2 tablespoons warm milk or overnight ice-cube infusion)
- 1 teaspoon rosewater (optional, for Persian-style aroma)
- 4 large egg yolks
- ½ cup chopped pistachios (optional)
Step 1: Prepare the Saffron
- Soak saffron in warm milk (or place on an ice cube overnight).
- Let it bloom until golden-red.
Step 2: Heat the Base
- In a saucepan, combine cream, milk, and half the sugar.
- Heat gently until warm (do not boil).
- Stir in saffron infusion and rosewater (if using).
Step 3: Temper the Egg Yolks
- In a bowl, whisk egg yolks with the remaining sugar until pale.
- Slowly pour in a little of the warm milk mixture while whisking (to temper the eggs).
- Gradually add the rest of the milk mixture, whisking constantly.
Step 4: Cook the Custard
- Return mixture to the saucepan.
- Cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170–175°F / 77–80°C).
- Do not let it boil.
Step 5: Chill
- Strain the custard into a clean bowl.
- Cover and refrigerate for at least 4 hours or until completely chilled.
Step 6: Freeze
- Churn in an ice cream maker according to manufacturer’s instructions.
- In the last 5 minutes, add chopped pistachios if desired.
- Transfer to a container and freeze until firm (4–6 hours).
Step 7: Serve
- Scoop into bowls or cones.