INGREDIENTS:
- 400 ml full cream milk
- 500 ml thickened cream
- 6 egg yolks
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground saffron
- 1/2 teaspoon ground cardamom
- 1/4 cup rose extract
- 1/3 cup pistachio chopped
METHOD:
- Place the Cuisinart Cool Scoops Ice Cream Maker bowl in the freezer overnight.
- In a large bowl combine the egg yolks, vanilla extract, and sugar. Using an electric mixer on medium speed or a hand whisk, beat until mixture is pale and thick. This takes approximately 5 minutes.
- In a medium saucepan set over medium-low heat, whisk together the milk and cream. Bring the mixture just to a boil. Add the saffron, rose extract and ground cardamom and mix well. Remove from heat and let the mixture to cool down for two minutes.
- Pour about one cup of the cream and milk mixture into the yolk/sugar mixture and mix well using a whisk. Repeat with another cup and whisk until mix. Then add the rest of yolk/sugar to the cream and milk mixture. Place the saucepan on low heat and using a wooden spoon, stir the mixture constantly until it thickens slightly and coats the back of the spoon. The process should only take a few minutes. Please note that the mixture must NOT boil or the yolks will overcook.
- Pour the mixture through a fine mesh strainer and bring to room temperature. Cover and refrigerate at least 4 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
- Pour the mixture into the mixing bowl of the Cuisinart Ice Cream Maker fitted with the ice cream paddle. Churn for 30 to 40 minutes. When the ice cream is fully churned, add chopped pistachio, and mix until fully combined.
- Place the mixing bowl in the freezer for two hours. Then transfer the ice cream to an airtight container. Remove from freezer about 15 minutes before serving. The ice cream is golden with a soft and creamy texture.