Saffron Rosewater Pistachio Ice Cream by Heray Spice
Looking for a taste of luxury while you cool down this summer? Look no further than this saffron rosewater pistachio ice cream, or bastani zafrani, by Heray Spice. Using Heray Spice's pure Afghani saffron, this ice cream is not only easy to make, but also rich and eye-catching with its yellow hue. A little floral, a little nutty, this ice cream hits all the marks!
Bastani zafrani is not only popular during hot summer months, but also is commonly served during special occasions such as weddings, festivals, and celebrations in the Middle East.
Saffron Rosewater Pistachio Ice Cream by Heray Spice
In a medium-sized saucepan, combine the heavy cream, whole milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
While the cream mixture is heating up, grind the saffron threads into a fine powder using a mortar and pestle. Add the saffron to the warm milk and stir until it dissolves.
Once the cream mixture is hot, remove it from the heat and stir in the saffron milk, chopped pistachios, rosewater, and vanilla extract.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Serve the ice cream garnished with additional chopped pistachios and a sprinkle of saffron threads, if desired.
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