Recipe Name PERSIAN ICE CREAM Submitted by VONMACK Recipe Description Something new to try Quantity 0 Quantity Unit Prep Time (minutes) 36 Cook Time (minutes) 30 Ready In (minutes) 66

Ingredients Amount 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.