25 threads Raihan Saffron, bloomed in 2 tbsp warm milk
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
4 large egg yolks
1 tbsp rosewater
1/2 tsp ground green cardamom
1/2 cup blanched pistachios, roughly chopped, for serving
Pinch of salt
Instructions
Heat dairy: Combine milk, cream, half the sugar, cardamom, and salt in a heavy saucepan. Heat gently until just steaming. Off heat.
Temper yolks: Whisk yolks with remaining sugar until pale. Slowly stream in 1 cup of the hot dairy while whisking. Return to saucepan.
Custard: Cook on low, stirring constantly, until the custard coats the back of a spoon (170°F / 77°C). Do not boil. Off heat.
Bloom saffron: Stir in saffron bloom (liquid + threads) and rosewater. Cover, cool to room temp, then chill 2 hours.
Churn: Process in an ice cream maker per the manufacturer's instructions. (No-machine: pour into a freezer-safe pan, freeze 1 hour, then beat with a fork every 30 minutes for 3 hours.)
Serve: Scoop into chilled bowls. Top with pistachios.
Notes
Want a stretchy, traditional texture? Add 1 tsp salep or 1/2 tsp gum mastic to the custard.
