Persian Saffron and Pistachio Ice Cream

• Main Ingredient: Full Cream Milk
• Prep Time: 30-40 mins (plus 2 hrs to set)
• Serves: 4-6
• Recipe by: Cuisinart

RECIPE BY: parionazi via Instagram

Method:

1. Place the Cuisinart Cool Scoops Ice Cream Maker bowl in the freezer overnight.
2. In a large bowl, combine the egg yolks, vanilla extract, and sugar. Using an electric mixer on medium speed or a hand whisk, beat until the mixture is pale and thick. This takes approximately 5 minutes.
3. In a medium saucepan set over medium-low heat, whisk together the milk and cream. Bring the mixture just to a boil. Add the saffron, rose extract, and ground cardamom and mix well. Remove from heat and let the mixture cool down for two minutes.
4. Pour about one cup of the cream and milk mixture into the yolk/sugar mixture and mix well using a whisk. Repeat with another cup and whisk until mixed. Then add the rest of the yolk/sugar to the cream and milk mixture. Place the saucepan on low heat and, using a wooden spoon, stir the mixture constantly until it thickens slightly and coats the back of the spoon. The process should only take a few minutes. Please note that the mixture must NOT boil or the yolks will overcook.
5. Pour the mixture through a fine-mesh strainer and bring to room temperature. Cover and refrigerate at least 4 hours, or overnight. Whisk the mixture again before pouring it into the ice cream maker.
6. Pour the mixture into the mixing bowl of the Cuisinart Cool Scoops Ice Cream Maker fitted with the ice cream paddle. Churn for 30 to 40 minutes. When the ice cream is fully churned, add chopped pistachios and mix until fully combined.
7. Place the mixing bowl in the freezer for two hours. Then transfer the ice cream to an airtight container. Remove from freezer about 15 minutes before serving. The ice cream is golden with a soft and creamy texture.