Recipe: Tasty PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM

PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM. Great recipe for PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM. All things Persian has always fascinated me. Whether it be the country of Iran and it's people.

PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM When using saffron, Batmanglij says, "to get the best flavor, aroma, and color," grind whole threads with a mortar and pestle and dissolve them in warm water. Neither the saffron or rose water can be substituted with any other ingredients. It just wouldn't be the same ice cream we Persians love so much. You can have PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM using 11 ingredients and 15 steps. Here is how you cook it.

Ingredients of PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM

  1. It’s 1/2tsp of saffron.
  2. You need 1 pinch of sugar.
  3. Prepare 2 tbsp of hot water.
  4. It’s 250 ml of milk.
  5. Prepare 50 gm + 85 gm of castor sugar.
  6. It’s 2 tbsp of chopped pistachios.
  7. Prepare 1 tbsp of dried rose petals.
  8. Prepare 6 of egg yolks.
  9. You need 225 ml of double cream.
  10. Prepare 1 tbsp of cornstarch.
  11. It’s 3 tsp of rose water.

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PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM step by step

  1. Using a mortar -pestal, grind together the saffronstrands with a pinch of of sugar.Add hot water and leave to sleep..
  2. Toast the pistachios in a small pan over low heat fr a minute or two.Set aside to cool..
  3. In a saucepan heat milk with 50 gm sugar until it starts to steam. Take it off the heat before it comes to boil. Set aside..
  4. Using a balloon whisk, whisk the egg yolks along with the remaining sugar and cornstarch until pale in colour..
  5. Slowly in a drizzle, add half of the hot milk in three batches, to the egg yolks. Whisk continuously whilst adding the hot milk to avoid curdling..
  6. Add the tempered egg yolks to the remaining milk in a slow drizzle whilst continuously whisking the milk..
  7. On a medium low flame, whilst whisking continuously, bring the egg milk mixture to boil and thicken to a custard consistency..
  8. Take it off the heat and stir in in the saffron liquid along with the rose water..
  9. Strain through a sieve into a mixing bowl to catch any curdled egg. Leave to cool at room temperature..
  10. Whisk the cream into the custard and refrigerate to chill in the refrigerator for 30 minutes..
  11. Spoon or pour the mixture into an ice cream maker and churn according to the manufacturer's instructions..
  12. Add 3/3 or the pistachios and 3/4 tbsp of the rose petals halfway through the process..
  13. Transfer to a plastic container and freeze..
  14. When ready to serve, remove from the freezer for 5 minutes or until slightly softened..
  15. Sprinkle with remaining pistachios and rose petals..

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