saffron pistachio ice cream

fragrant, luscious and creamy

Ice cream is believed to be one of the most time-consuming desserts ever - this recipe serves as proof that it doesn’t have to be. In Iran saffron pistachio ice cream is usually served sandwiched between two thin crackers.

ingredients

• 300ml (3 1⁄4 cups) heavy cream
• 30g (1⁄4 cup) chopped or slivered pistachios
• 15ml (1 tbsp) saffron infusion
• 250g (1 cup) cream cheese
• 4 egg yolks
• 300g (1 1⁄2 cups) caster sugar

The best way to get the most flavour and colour out of saffron is to steep it. To do this, grind a teaspoonful of saffron pistils to a fine powder using a mortar and pestle, adding 15ml (1 tsp) of boiling water and leaving to soak for 5 to 10 minutes. You can store saffron infusion in a small jar for up to two days in the fridge, after which it starts losing its vibrant colour. It also freezes well.

preparation

• set 60ml (4 tbsp) of cream and the pistachios aside for later
• place all the other ingredients into a bowl
• using an electric mixer, mix for 10 minutes, or until thick and creamy
• add the pistachios and combine
• pour the mixture into a rectangular tupperware
• freeze for 3-5 hours
• to have some crunchy bits of cream, cover the bottom of a rectangular dish with a sandwich bag
• pour the remaining cream you set aside earlier on the sandwich bag making sure the cream covers the surface of the bag consistently
• freeze until completely solid
• break into pieces to scatter over the ice cream when serving

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