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1
On a sheet tray lined with parchment, spread the heavy cream around until it's a thin layer (wafer thin). Evenly sprinkle the top with the lemon zest. Place the sheet pan, flat, inside the freezer for about 2 hours, or until frozen through.
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2
In a large saucepan, add milk, heavy cream, and salt, and bring up to medium heat, stirring constantly with a wooden spoon.
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3
While the saffron leaves are steeping, whisk egg yolks, sugar, and cornstarch together in a medium-sized bowl with an electric mixer until it's creamy and pale (almost like ice cream).
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4
Whisk in the 1/4 cup of rosewater to the egg and sugar mixture
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5
Very slowly ladle the hot milk/cream mixture into the egg and sugar mixture and whisk it together. Be sure to do this step gradually, as to not curdle the eggs.
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6
After bringing the eggs up to temperature (by adding roughly 4 ladles of the hot cream mixture to the eggs), add the contents of the bowl back into the saucepan with the remaining cream.
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7
Continue stirring the cream until it gets foamy on the top and coats the back of the wooden spoon.
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8
Remove from the heat and pour through a strainer into a large bowl, and refrigerate until completely chilled through.
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9
Remove from the fridge, add in the whole milk ricotta, and the tsp of lemon zest and whisk it together.
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10
Chill the bowl of your ice cream maker in the freezer (as long as it is required), and then fill with the cream mixture and watch it whip into a beautiful soft custard (following the instructions for your specific maker). Remove it from the machine (after about 20 minutes) and transfer it to a large bowl.
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11
Remove the sheet of frozen cream from the freezer, and break it into tiny chocolate-chip-cookie-sized chunks. Mix the chunks into the frozen cream, and transfer the mixture to a large enough air-tight container.
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12
Freeze for at least 3 hours, and when ready to serve, scoop and sprinkle with pistachios.
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13
Finish with an extra zesting of lemon! And serve :)
