Taste one of the best Persian Saffron Pistachio Ice Cream
Servings Four Persons
6 Egg Yolks
¾ Cup Sugar
1 ¾ Cup Heavy Cream
1 ¼ Cup of Milk
1 Pinch of Saffron
Pinch of Salt
1 Tbsp Rose Water
¼ Cup Crushed Pistachio
Pistachio ice cream with Persian saffron, it is considered one of the most famous types of ice cream in Iran because it contains fine Iranian pistachios and Persian saffron, and Iranians eat it in abundance at the beginning of spring. Below we will introduce you to one of the most famous traditional Iranian dessert recipes.
How to make pistachio ice cream
Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with 1/2 cup of the sugar until pale, about 3 minutes.
In a medium saucepan, combine the cream, milk, salt, saffron, and remaining 1/4 cup of sugar and bring to a simmer, whisking until the sugar is completely dissolved. Whisk the hot cream mixture into the beaten egg yolks in a thin stream.
Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 4 minutes; do not let it boil.
Pour the custard through a fine-mesh strainer into the medium bowl in the ice water. Let cool completely, stirring frequently. Refrigerate the custard until very cold, at least 1 hour.
Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).