Saffron ice cream

Ingredients for 8 servings:

• 1 liter ice cream (vanilla)
• 1 tsp saffron threads
• 2 tbsp rose water
• 5 tbsp pistachios, unsalted, coarsely chopped
• 2 tbsp milk

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

A Persian dessert with pistachios and rose water

Place the saffron threads in a mortar and pestle, warm for a few minutes in the oven at 50°C, or on a radiator/tiled stove/sauna, or similar. Add a pinch of sugar, grind finely, mix with about 2 tablespoons of milk, and let it soak for 15 minutes (the lactic acid opens the cells and releases the aroma). Remove the ice cream from the freezer, transfer it to a bowl to thaw, and stir occasionally. Once the ice cream is soft enough, vigorously mix in the saffron, pistachios, and rose water. Refreeze everything. If the ice cream is to be served in scoops, the container doesn’t matter; otherwise, pour it into a decorative mold and sprinkle with pistachios. Garnish with marzipan roses or something similar, if desired. Tip: Ice cream base for ice cream maker: Heat 800 ml of milk and dissolve 300 g of sugar in it. Mix 4 teaspoons of arrowroot flour with a little milk, add to the sugar milk and simmer gently for a few minutes while stirring until the mixture thickens.