Bastani Sonati: Persian Saffron Pistachio Ice Cream

Ingredients

• 25 threads Raihan Saffron, bloomed in 2 tbsp warm milk
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 4 egg yolks
• 1 tbsp rosewater
• 1/2 tsp ground cardamom
• 1/2 cup slivered pistachios
• 1/2 cup heavy cream, frozen in a flat dish and broken into chips
• Pinch salt

Instructions

1. Heat milk, 1 cup cream, half the sugar, cardamom, salt until steaming.
2. Whisk yolks with remaining sugar. Temper with hot dairy. Return to saucepan.
3. Cook on low until custard coats a spoon. Off heat.
4. Stir in saffron bloom and rosewater. Chill 2 hours.
5. Churn in ice cream maker. In the last minute, fold in pistachios and frozen cream chips.
6. Freeze 2 hours before serving.