Rose-Saffron Ice Cream With Pistachios

1. 1

   1. In a medium pot over medium-low heat, whisk together the milk, heavy cream and 1/2 cup sugar. Allow it to warm up but do not boil. Make sure sugar dissolves then lower heat and keep warm.

2. 2

   2. Next, grind together the 1 teaspoon sugar and pinch of saffron threads using a mortar and pestle. Grind until the saffron breaks down. You still may see some threads leftover.

3. 3

   3. Add saffron mixture and rose water into the cream mixture. Whisk to incorporate.

4. 4

   4. On low heat, slowly add the egg yolks into the cream mixture while whisking at the same time. Continue whisking and keeping on low heat for about 5-8 minutes.

5. 5

   5. Once everything is mixed well, take the cream mixture and strain it with a small strainer over a bowl to remove leftover saffron threads.

6. 6

   6. Place mixture in a well-sealed container and refrigerate for at least 4 hours to overnight. At the same time, put the bowl of your ice cream maker into the freezer so it will be nice and cold.

7. 7

   7. Once mixture is chilled, pour it into the bowl of your ice-cream maker. I am using the Kitchen-Aid Ice Cream attachment. For this attachment, I placed the setting at 1-2 and let it churn for 20 minutes. Process according to manufacturer's instructions.

8. 8

   8. At the last 2 minutes, add the chopped pistachios. Finish processing.

9. 9

   9. It will be very soft at this point so place it in a container and in the freezer for at least 2 more hours until ready to serve.

10. 10

    Recipe Inspired by My Persian Kitchen.

* Per serving · 4 servings · Values may vary.