19 The best PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM delicious & tasty!
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PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM
It just wouldn't be the same ice cream we Persians love so much.
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Persian saffron releases its flavor when is mixed with warm water.
You can cook PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM using 11 ingredients and 15 steps. Here is how you cook it.
Ingredients of PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM :
Use saffron.
You need to prepare sugar.
Prepare hot water.
Provide milk.
You need to prepare + 85 gm castor sugar.
You need chopped pistachios.
Provide dried rose petals.
You need to prepare egg yolks.
Provide double cream.
You need to prepare cornstarch.
Use rose water.
Short Tips:
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step by step :PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM
Using a mortar -pestal, grind together the saffronstrands with a pinch of of sugar.Add hot water and leave to sleep..
Toast the pistachios in a small pan over low heat fr a minute or two.Set aside to cool..
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..
Using a balloon whisk, whisk the egg yolks along with the remaining sugar and cornstarch until pale in colour..
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..
Add the tempered egg yolks to the remaining milk in a slow drizzle whilst continuously whisking the milk..
On a medium low flame, whilst whisking continuously, bring the egg milk mixture to boil and thicken to a custard consistency..
Take it off the heat and stir in in the saffron liquid along with the rose water..
Strain through a sieve into a mixing bowl to catch any curdled egg. Leave to cool at room temperature..
Whisk the cream into the custard and refrigerate to chill in the refrigerator for 30 minutes..
Spoon or pour the mixture into an ice cream maker and churn according to the manufacturer's instructions..
Add 3/3 or the pistachios and 3/4 tbsp of the rose petals halfway through the process..
Transfer to a plastic container and freeze..
When ready to serve, remove from the freezer for 5 minutes or until slightly softened..
Sprinkle with remaining pistachios and rose petals..
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If you are familiar with Persian cuisine you know that saffron is very important and sometimes I have also added a few dried edible rose petals for color.
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19 The best PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM delicious & tasty!
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