Indulge in the exotic and luxurious flavors of homemade saffron ice cream, complemented by the delightful crunch of pistachios. This recipe combines the delicate, floral notes of saffron with the rich creaminess of a classic custard base, creating a dessert that's both sophisticated and satisfying.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon saffron threads
- 4 large egg yolks
- 1/2 cup shelled pistachios, roughly chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Infuse the Saffron:
- In a small bowl, combine 2 tablespoons of warm milk with the saffron threads. Let it sit for about 10 minutes to release the flavor and color.
- Prepare the Base:
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot and the sugar is dissolved, but do not let it boil.
- Remove from heat and stir in the saffron-infused milk, including the saffron threads.
- Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This prevents them from scrambling.
- Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook the Custard:
- Return the saucepan to medium-low heat. Cook the mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
- Chill the Mixture:
- Pour the custard through a fine-mesh sieve into a large bowl to remove any lumps. Let it cool to room temperature, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
- Churn the Ice Cream:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
- During the last few minutes of churning, add the chopped pistachios.
- Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface, then seal with the lid. Freeze for at least 4 hours, or until firm.
- Serve:
- Scoop the saffron ice cream into bowls or cones, and enjoy the luxurious blend of flavors with the crunchy pistachio pieces!
Enjoy your homemade Saffron Ice Cream with Pistachios!