Bastani - Persian Saffron Rose Ice Cream

Whisk the egg yolks and sugar together until pale yellow.

Warm the milk, rose water, and vanilla until just barely simmering.

Temper the egg yolk and sugar mixture with the warm milk mixture slowly to avoid cooking the eggs.

Add 1/2 teaspoon of ground saffron to the mixture.

Return the mixture to the pan and heat while stirring until it reaches 170°F.

Remove from heat and add the cream.

Chill the mixture in the refrigerator overnight.

The next day, add the chilled mixture to an ice cream maker and churn until it reaches the thickness of soft serve, about 18 to 22 minutes.

Optionally add roasted pistachios while churning.

Transfer the ice cream to a container and freeze for at least 4 hours.

Equipment Needed

Allergens