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Light and floral with Mediterranean flavors and specks of pistachios.
Makes 1 pint of ice cream.
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. 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. Add saffron mixture and rose water into the cream mixture. Whisk to incorporate.
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. 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. 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. 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. At the last 2 minutes, add the chopped pistachios. Finish processing.
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.
Recipe Inspired by My Persian Kitchen.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!