125gr caster sugar
100ml double cream
2tsp powdered “SAHLAB” found in middle-eastern stores.
1 tsp saffron, ground, dissolved in 3tbsp rose water
2 tbsp slivered pistachios for decoration
In large saucepan, stir together milk and sugar and bring to boil over medium heat.
Put SAHLAB in bowl; add 1 cup warm milk mixture. Mix well until smooth.
Add this mixture to warm milk in saucepan. Simmer over low heat, stir constantly, until it thickens. It should be slightly elastic at this point. Remove pan from heat.
Add saffron rose water. Mix well cool 2hours. Pour into ice cream machine and after few min add the double cream.
Serve saffron ice cream in small bowl, sprinkle with ground pistachios.
Tuesday, May 08, 2007
BASTANI SAFFRONI (Saffron ice cream): (Persian recipe)