Saffron Rose Pistachio Dessert (Print Version)
# Ingredients:
→ Base Ingredients
01 -
½ teaspoon saffron threads
02 -
1 pinch salt
03 -
2 tablespoons rose water
04 -
1½ tablespoons corn starch
05 -
1½ cups whole milk
06 -
¾ cup sugar
07 -
2 cups heavy cream
08 -
1 teaspoon vanilla extract (optional)
09 -
3 tablespoons unsalted pistachios, chopped or slivered
→ Optional Garnishes
10 -
Waffle cookies
11 -
Dried rose petals
# Instructions:
01 -
Using a mortar and pestle, grind the saffron threads with a pinch of salt until you have a fine powder. The salt helps break down the saffron more effectively. Transfer to a small bowl, add the rose water, and let it steep for 15-20 minutes to extract the color and flavor.
02 -
In a small bowl, whisk together the cornstarch with ½ cup of the milk until completely smooth with no lumps. Set aside.
03 -
Pour the remaining milk and sugar into a large saucepan. Heat over medium-high until it just begins to boil, stirring occasionally to dissolve the sugar.
04 -
Reduce the heat to low. While whisking constantly, slowly pour the cornstarch mixture into the hot milk. Continue to simmer gently and stir until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes.
05 -
Remove the pan from heat and place it in an ice bath (a larger bowl filled with ice and water). Stir occasionally to help it cool down faster. Once cooled, stir in the heavy cream, saffron-rose water mixture, and vanilla extract if using.
06 -
Cover the mixture and refrigerate for at least 4 hours or overnight. This step is crucial for developing flavors and ensuring the best texture when churning.
07 -
Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions, usually about 20-25 minutes or until it reaches a soft-serve consistency.
08 -
When the ice cream is almost set, add the chopped pistachios and continue churning just until incorporated. If adding frozen cream chunks (see notes), fold them in now or sprinkle on top when serving.
09 -
Transfer to an airtight container, placing a piece of parchment paper directly on the surface of the ice cream to prevent ice crystals. Freeze for at least 2 hours or until firm. Serve in bowls or with waffle cookies, garnished with additional pistachios or dried rose petals if desired.
# Notes:
01 -
For authentic frozen cream pieces, spread a thin layer of heavy cream on parchment paper, freeze until solid, then break into small chunks.
02 -
Store in the door section of your freezer where the temperature is slightly warmer for a more scoopable texture.
03 -
Let the ice cream sit at room temperature for 5 minutes before serving for the best flavor and texture.