Bastani Persian Rose Water Saffron And Pistachio Ice Cream Recipe

Ingredients for Bastani Persian Rose Water Saffron And Pistachio Ice Cream

• Whole Milk
• Heavy Cream
• 4 large egg yolks
• 1 cup (200g) granulated sugar
• Pistachio Nuts
• 2 tablespoons rosewater
• 1 teaspoon pure vanilla extract
• 1 teaspoon saffron threads
• Salt

How to Make Bastani Persian Rose Water Saffron And Pistachio Ice Cream

1. In a medium, thick-bottomed saucepan, gently heat 4 cups (950ml) whole milk over medium heat until it just begins to simmer. Stir frequently to prevent scorching.
2. Remove from heat and stir in 1 teaspoon saffron threads and 1 teaspoon pure vanilla extract.
3. In a separate bowl, whisk together 4 large egg yolks and 1 cup (200g) granulated sugar until pale and thick ribbons form.
4. Temper the egg yolks: Slowly drizzle about 1 cup of the warm milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
5. Gradually pour the tempered egg yolk mixture into the remaining milk in the saucepan, whisking continuously.
6. Cook over very low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
7. Strain the custard through a fine-mesh sieve into a bowl. This removes any bits of saffron or egg.
8. Stir in 2 tablespoons rosewater and let cool completely.
9. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to chill thoroughly.
10. Once chilled, stir in 2 cups (475ml) heavy cream and ½ cup (60g) chopped pistachios.
11. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
12. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.