Persian Saffron Pistachio Ice Cream
Rated 5.0 stars by 1 users
Category
Dessert
Servings
4
Prep Time
4 hours
Cook Time
15 minutes
Persian Saffron Pistachio Ice Cream, or Bastani, is an excellent dessert for those early days of spring. Impress your friends and family with this traditional Persian delicacy made with saffron, rosewater, and pistachios.
Author:Rumi Spice
Ingredients
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6 large egg yolks
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3/4 cup sugar
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1 3/4 cup heavy cream
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1 1/4 cup whole milk
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Pinch of salt
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1 Pinch Rumi Saffron Threads (about 20)
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1 Tbsp rose water
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1/4 cup crushed pistachios
Directions
Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with 1/2 cup of the sugar until pale, about 3 minutes.
In a medium saucepan, combine the cream, milk, salt, saffron, and remaining 1/4 cup of sugar and bring to a simmer, whisking until the sugar is completely dissolved. Whisk the hot cream mixture into the beaten egg yolks in a thin stream.
Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 4 minutes; don’t let it boil.
Pour the custard through a fine-mesh strainer into the medium bowl in the ice water. Let cool completely, stirring frequently. Refrigerate the custard until very cold, at least 1 hour.
Pour the custard into an ice cream maker with pistachios and rose water and freeze according to the manufacturer’s instructions. Transfer the frozen custard to a plastic container, cover and freeze until firm, at least 3 hours.
