saffron pistachio ice cream

fragrant, luscious and creamy

prep: 15'
freeze: 3-5h
6-8

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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