Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, persian saffron, rose & pistachio ice cream. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM is something that I’ve loved my whole life. They are nice and they look wonderful.

PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM. The rose water and saffron go great together, without overpowering each other. Saffron Classifications and different types of Saffron explained.

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

The ingredients needed to make PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM:

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

With the beautiful color from saffron, it is just so festive to look at. The subtle flavor of exotic saffron combined with the nutty notes of ghee makes it a perfect side to serve with chicken, fish or vegetable and meat stews. The recipe is easy to make and uses very. This classic Iranian almond flour dessert is similar to marzipan and gets its sweet, floral aroma from the addition of rose water and saffron.

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.

Even though I have significantly simplified the process, I've kept the uniquely Persian flavor combination of cardamom, rose water and saffron. Scale and get a printer-friendly version of the no. Bastani (Persian Rose Water, Saffron and Pistachio Ice Cream) Recipe by Sephardi Kitchen. This was the first time I ever made custard-based ice cream, and it was delicious! The rose water and saffron go great together, without overpowering each other.

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