Saffron Ice Cream (Bastani-e gol-o bolbol) Recipe

1. 1

   Dissolve the in 1 cup cold milk.

2. 2

   Mix very well until the mixture is quite smooth.

3. 3

   In a large saucepan, stir the rest of the milk and sugar together and bring to a boil over medium heat.

4. 4

   Add the mixture and mastic to the warm milk in the saucepan.

5. 5

   Simmer over medium heat, stirring constantly, until the mixture thickens.

6. 6

   At this stage, the mixture should be slightly elastic.

7. 7

   Remove the pan from the heat.

8. 8

   Add saffron-rose water.

9. 9

   Mix well.

10. 10

    Allow to cool for 2 hours.

11. 11

    Pour the entire mixture into an ice-cream machine.

12. 12

    Follow your ice-cream machines directions for making ice cream (my machine takes about 1 hour and 40 minutes).

13. 13

    Pour a thin layer of whipping cream into a flat plate and place it in the freezer until a 1/4-inch frozen creamy crust forms.

14. 14

    Remove the crust from the freezer, let it stand for 2 minutes, then break off 1/2-inch pieces of the crust and mix them with the finished ice cream.

15. 15

    Transfer to a press-in-lid plastic container, cover, and keep in the freezer to allow the taste to develop.

16. 16

    Serve saffron ice cream in small crystal bowls; sprinkle the top with ground pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.