Traditional Persian Ice cream

THE BEST recipe for this ice cream. Trust me! I have tried all of them.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour 100 g (doesn't need to be precise) heavy cream on a baking sheet and spread it as thin as possible. Put it in the freezer until it's completely frozen.

Step 2

Using a mortar and pestle grind a big pinch of saffron until powder-like. Add 1/4 cup boiling water to it and put a lid on top of the container. Wait for it to bloom and release the colors

Step 3

Mix 3 cups of whole milk with 1 cup of heavy cream in a pot. Turn the heat on and wait until the milk mixture starts to boil

Step 4

In a separate bowl mix the sugar, salt and salep powder.

Step 5

When the milk mixture starts boiling add rose water and the bloomed saffron you made

Step 6

Slowly add the sugar+salep mixture to the pot as well. Whisking constantly

Step 7

Bring the whole mixture to boil again while whisking. The mixture should get dense and stretchy.

Step 8

Turn the heat off and keep whisking for 2 mins

Step 9

Use the ice bowl technique to bring the temperature of the mixture down quickly. Whisking constantly

Step 10

Pour the cold mixture into a churning machine and look for an ice cream consistency

Step 11

Bring the frozen heavy cream out of the freezer. Crush the frozen cream into small particles. Add them to the mixture while churning.

Step 12

When the mixture gets semi-solid in the churning machine, add some crushed pistachios to it.

Step 13

Put the ice cream in the freezer and keep frozen over night