I just love rose water ice cream and I love pistachio ice cream and, well, everyone loves my banana saffron ice cream and their equivalent caramels. So, what better combination than rose water, saffron pistachio ice cream.
To my saffron ice cream base I add, before I put it into the machine, 1/8 cup of rose water and 3 cups of chopped pistachio. I use the Cuisinart to do a very course chop on the pistachios.
Saffron Ice cream base
1 qt heavy cream
1 qt 1/2 and 1/2
1 1/2 cup sugar (normally I use only 1 cup but felt that this should be a little sweeter.)
3 tea spoons saffron
2 table spoons vanilla paste (normally in my ice cream I only use 1 bean equiv. This is 2 bean equiv.)
10 egg yolks
1/8 cup rose water
3 cups chopped, toasted but unsalted pistachios. (Do not use salted. I use raw pistachio and then lightly toast at 300 degrees for 15-20 minutes.)
Combine the heavy cream, 1/2 and 1/2, sugar, saffron and vanilla into a heavy sauce pan and bring to a boil. Take off the heat. Let steep at least 5 minutes, 10 is better. In this recipe, I use the vanilla paste, 2 T, which is the same as 2 beans. You can use 2 beans or you can use 2 t of vanilla extract. If you use the extract, put it in after you make the custard.
Reheat the mixture and after tempering the egg yolks, add into the base in a thin stream. Stir until either 170-180F or until the custard allows you to put a clean line through it on the wooden spoon. I use a spoon not a whisk. You do not want to put air into the ice cream. Stir all the time.
Strain into a bowl or a metal measuring cup. I strain because I don’t want to have saffron threads in my ice cream, just the taste. If you have not done the custard properly, straining will also take out any scrambled eggs. If you don’t want to, don’t strain, you’ll have threads in your ice cream which may not be a bad thing.
Put the ice cream into an ice bath. Now, if you have a great ice cream machine like mine, it takes hot ice cream into and churns until done, put in the rose water now and make your ice cream. If you don’t have a great ice cream machine and the ice cream has to be cold, then wait till the ice cream is cold from the bath, put in the rose water and then churn. Add pistachio as you churn. I add the pistachio almost immediately. I let it churn for about 30 seconds before I add the chopped pistachios.
It’s that simple. I made 3 batches, two with pistachio and one without, that is a saffron rose water ice cream sans nuts. Yummy. Now you can make this at home and pretend you are attending an art workshop or a fiber art workshop at the Greenville Arms.