Ingredients:

  • 1 teaspoon saffron threads (0.5g)
  • 2 tablespoons hot water (30 ml)
  • 2 cups heavy cream (475ml)
  • 1 cup whole milk (240ml)
  • ½ cup granulated sugar (100g)
  • Pinch of salt
  • 4 large egg yolks
  • 1 teaspoon rosewater (5 ml)
  • ¼ teaspoon vanilla extract (1 ml)
  • ½ cup chopped pistachios (60g), unsalted and shelled
  • Optional: ½ teaspoon salep powder

Instructions:

  1. Steep saffron threads in hot water for at least 30 minutes to release their color and flavor.
  2. Combine cream, milk, sugar, and salt in a saucepan. Heat gently over medium heat until simmering.
  3. Whisk egg yolks in a heatproof bowl. Gradually pour a small amount of the hot cream mixture into the yolks, whisking constantly to prevent curdling. Repeat until the yolks are warmed.
  4. Pour the warmed egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly until the custard thickens enough to coat the back of the spoon.
  5. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the saffron infusion, rosewater, and vanilla extract.
  6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
  7. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  8. During the last few minutes of churning, add the chopped pistachios.
  9. Transfer the ice cream to an airtight container and freeze for at least 4 hours, or preferably overnight, to harden.