PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM
PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, persian saffron, rose & pistachio ice cream. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM is something that I have loved my entire life. They’re nice and they look fantastic.

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. And if you are ever in Los Angeles, you must visit Mashti.

To get started with this particular recipe, we have to prepare a few components. You can cook persian saffron, rose & pistachio ice cream using 11 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM:
  1. Prepare 1/2 tsp saffron
  2. Make ready 1 pinch sugar
  3. Take 2 tbsp hot water
  4. Make ready 250 ml milk
  5. Make ready 50 gm + 85 gm castor sugar
  6. Prepare 2 tbsp chopped pistachios
  7. Prepare 1 tbsp dried rose petals
  8. Get 6 egg yolks
  9. Make ready 225 ml double cream
  10. Make ready 1 tbsp cornstarch
  11. Get 3 tsp rose water

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Steps to make PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM:
  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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