Back to 8 servings 2 cup heavy cream, divided, well chilled 3 cup whole milk, divided 0.75 cup sugar 3 tablespoon cornstarch, may substitute arrowroot 0.5 teaspoon saffron threads, high quality, ground to a powder 1 pinch salt 1 teaspoon vanilla extract, pure 2 tablespoon rose water, natural, start small and adjust to taste 0.5 cup pistachios, unsalted, chopped, divided dried rosebuds, optional garnish
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1 Step 1: Spread 1/2 cup of the heavy cream thinly on a parchment-lined flat plate and freeze until solid, about 1 hour.2 Step 2: Grind the saffron to a fine powder in a mortar and pestle, then steep it in 2 tablespoons of hot milk for 10 to 15 minutes.3 Step 3: Stir the cornstarch into 1/3 cup of the milk until smooth and set aside.4 Step 4: Combine the remaining milk, remaining cream, sugar, salt and vanilla in a large saucepan. Heat over medium heat, stirring often, until it steams and just begins to simmer, about 10 minutes. Do not let it boil.5 Step 5: Lower the heat, then stir in the steeped saffron and its liquid. Remove from the heat and stir in 1 tablespoon of the rose water until the mixture turns a vibrant golden color.6 Step 6: Stir the cornstarch mixture again and whisk it into the pan. Cook over medium heat, stirring gently, for 4 to 5 minutes until the custard slightly thickens and coats a spoon.7 Step 7: Transfer to a shallow bowl and cool to room temperature. Stir in the remaining rose water to taste, then cover and refrigerate at least 2 hours or up to overnight.8 Step 8: Churn the chilled base in an ice cream maker according to the manufacturer's directions until it is thick and soft-serve textured.9 Step 9: Break the frozen cream into pieces about 1/2 inch or smaller. Add them along with 1/4 cup of the pistachios during the last minute of churning.10 Step 10: Transfer to an airtight freezer-safe container, press parchment onto the surface, and freeze at least 2 hours until firm. Top with the remaining pistachios and rosebuds before serving.getsaucepan.com/r/4d11f79a-aa38-5599-bf25-33e479eef294
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