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Rose, Saffron, Pistachio Ice Cream
from the kitchen of Sharmagne Leland-St. John

2 cups whole milk
2 1/2 cups heavy cream
8 egg yolks
2 cups sugar
1 1/2 cups unsalted pistachio nuts, chopped
4 to 5 tablespoons rose water
1 teaspoon vanilla extract
1/2 teaspoon saffron, ground
a pinch salt

In a medium thick-bottomed pot, slowly heat the
milk to boiling, stirring constantly. Dissolve
the saffron in a tablespoon of the hot milk.
Add it and the vanilla extract to the pot. Con-
tinue to cook on low heat, stirring occasionally.
Meanwhile, beat the egg yolks and combine with the
sugar until smooth and foamy. Stir rapidly with a
whisk while slowly pouring the egg-sugar mixture
into the milk. Continue heating over low heat while
stirring constantly with a wooden spoon until
thickened. (It should be foamy and coat the spoon).

Pour the custard mixture into a bowl, and refrigerate
until well chilled, then stir in the cream, rose water
and the pistachios. Churn in an ice cream maker until
set or place in the freezer and stir vigorously every
30 minutes to break up the ice crystals. Continue until
it is homogenous and frozen.

NOTE: If using salted pistachios, make sure to soak and drain first.


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