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Recipes - PERSIAN ICE CREAM

Recipe Name

PERSIAN ICE CREAM

Submitted by

VONMACK

Recipe Description

Something new to try

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	36	Cook Time (minutes)	30	Ready In (minutes)	66

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Ingredients
Amt.	Measure	Ingredient



2	cup	Milk, whole
2.5	cups	cream, half and half
8	large	egg yolks
1.5	cups	sugar
0.5	teaspoons	Vanilla bean, half, seed scraped

Steps

Sequence	Step

1	Dissolve sugar in milk and cream
2	Mix egg yolk with some milk/cream mix well, add all with scraped vanilla bean to pot.
3	2 quarts ice in large bowel for ice bath, then heat other pot with milk/yolk/vanilla to exactly 180 F, instantly cool in ice bath.
4	Here''s the part I could not find in ingredient list: saffron and FOOD GRADE rose water. I used 400 milligrams of saffron, ground in a mortar/pestle and 3 tablespoons of rose water. Add this to the cooled custard.
5	Strain custard into glass container and cool overnight. Churn in ice cream maker. Serve with roasted (no salt) pistachios.

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