Ingredients
1 1/2 cups of milk
1 1/2 cups of cream
3/4 cups of sugar
6 tablespoons of rosewater
3 egg yolks
1/4 cups of unshelled pistachios
Stir until the sugar dissolves. Make sure the mixture does NOT BOIL. Don't forget to stir around the edges of the pan.
Place 1 teaspoon of sugar with saffron in a small pestle & mortar and grind until the saffron threads turns into powder. Add the suggar & saffron powder into the mixture. Add the rose water and give it all a stir, not forgetting to stir around the edges of the pan.
You might want to do this before you place the egg yolks in the hot mixture allowing for the smaller bowl to get nice and cold. Strain the mixture and let it completely cool down.
Once lukewarm, taper in the egg yolks.
Place the eggs in a separate bowl. Slowly pour in some of the hot mixture while continuously stirring so the eggs won't cook. Then slowly pour the egg yolk mixture into the warm pan. Make sure that you stir constantly until the mixture thickens.
Once the ice cream freezes, remove it and place it in a air tight container. The ice cream is ready at this point. But I like to freeze mine for atleast 4 hours, preferrably overnight.
"You know, food is such - it's a hug for people."
Rachael Ray