(#54) PERSIAN ICE CREAM: Saffron, Rosewater, Pistachio

Combining two completely different flavors (saffron and rosewater) with a pistachio mix-in sounded pretty nuts.  We had a few requests for this flavor, and were too curious not to make it!

I have never tried Persian ice cream, so I had nothing to base this recipe off but my own taste buds (which was kind of a fun way to do it).  

Scoopsies' Persian Ice Cream
(yields 1 quart)

1 1/2 cups heavy cream

3/4 cups whole milk

1/8 tsp saffron

1/2 cup sugar

4 egg yolks

pinch of salt

1 tsp rosewater 

1 cup sliced pistachios

(#36) SAFFRON: Luxury Threads

Saffron is the world's most expensive spice. This is because each "thread" or stigma must be hand picked off its flowering plant, the crocus sativus. Taking more than 225,000 stigmas to produce one pound of saffron threads. Sounds luxurious right? The taste is really hard to describe! Some people think it is bitter and spicy but I find it to be slightly sweet and woodsy. Best way to find out is to add a small amount in a dish or better yet, your next ice cream flavor! Maybe have a scoop after eating a big bowl of paella? Anyone?

above photo : pleasehelpmerhonda.com

Scoopsies' Saffron Ice Cream

(yields about 1 quart)

1 1/2 cups heavy cream

1 cup whole milk

2 large eggs

2 large egg yolks

3/4 cup sugar

1/8 teaspoon guar powder

1/2 teaspoon (packed very loose) saffron threads

The scoop on saffron.