Saffron Cardamom Ice Cream With Pistachios

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READY IN: 3hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
  • Remove pan from heat and let cream mixture stand, covered, for 1 hour.
  • Return pan to the heat and bring mixture to just simering.
  • In another bowl, whisk egg yolks, sugar and pinch of salt together.
  • Add 1/2 cup of the cream mixture to the eggs & blend to temper them.
  • After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
  • Pour the entire mixture back into the pan.
  • Cook this custard over moderate low heat, stirring until a thermometer reaches 170°F.
  • Strain through a fine sieve into another bowl and stir in cardamom.
  • Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
  • Add pistachios during last few minutes of freezing/churning time.
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