Saffron Cardamom Ice Cream

Combine milk, cream, and saffron in a small saucepan. Bring mixture just to a rolling boil. Remove from the heat and allow to sit, covered, for at least one hour (or alternatively, you cal leave it overnight in the fridge).

In a separate small bowl, whisk together the sugar and egg yolks until well combined. Meanwhile, bring the milk/cream mixture back to a boil.
Add the saffron milk/cream mixture slowly into the eggs, whisking constantly to temper the eggs.

Place this mixture back into the saucepan and cook the mixture over low heat, stirring continuously with a wooden spoon, until it reaches 170 F. The mixture should leave a nice thin coating on the back of a spoon when it’s ready.

Remove from the heat and strain it through a fine-meshed sieve into a shallow, wide heatproof bowl, preferably over an ice bath. Stir in the ground cardamom and allow it to cool completely.

Freeze the mixture in an ice-cream maker according to manufacturer’s directions.

In the last few minutes or so of churning, when the ice cream is almost finished, add the pistachios.

Store in an ice cream container or any freezer safe container (covering surface with plastic wrap)and allow to freeze for an additional 4-6 hours to firm up a bit before serving.

Recipe adapted slightly from August 1993 issue of Gourmet magazine.

Yields 1.5 pints of ice cream.