Ice Cream with Saffron (Iran and India)

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Saffron Ice Cream is a popular dessert in both Iranian and Indian cuisines, known as Bastani Sonnati in Iran and Kesar Pista Kulfi in India. Both versions are rich, creamy, and infused with the luxurious flavor of saffron. Here's a recipe that combines elements from both traditions.

• 2 cups (500 ml) heavy cream
• 1 cup (250 ml) whole milk
• 1/2 cup (100 grams) sugar
• 1/4 teaspoon saffron threads
• 2 tablespoons warm milk (for steeping saffron)
• 4 large egg yolks (optional, for a richer texture)
• 1 tablespoon rosewater (optional, for an Iranian twist)
• 1/2 teaspoon ground cardamom (optional, for an Indian twist)
• 1/4 cup chopped pistachios (for garnish)
• 1/4 cup chopped almonds (for garnish)

1. Steep the Saffron:
   
   • In a small bowl, combine the saffron threads with 2 tablespoons of warm milk. Let it steep for about 10-15 minutes to release its color and flavor.

1. Heat the Milk and Cream:
   
   • In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

1. Prepare the Egg Yolks (Optional):
   
   • If you're using egg yolks for a richer ice cream, whisk the yolks in a separate bowl. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
   • Gradually pour the egg mixture back into the saucepan with the remaining milk and cream, whisking constantly. Continue to cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170-175°F or 75-80°C). Do not let it boil.

1. Add the Flavorings:
   
   • Remove the saucepan from the heat. Stir in the saffron-infused milk, rosewater (if using), and ground cardamom (if using). Mix well to combine all the flavors.

1. Chill the Mixture:
   
   • Pour the mixture into a bowl and let it cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. The mixture needs to be completely chilled before churning.

1. Churn the Ice Cream:
   
   • Once the mixture is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze for about 1-2 hours until semi-frozen, and then whisk or beat with a fork to break up the ice crystals. Repeat this process every hour until the ice cream is fully frozen and creamy.

1. Add Nuts and Freeze:
   
   • During the last few minutes of churning, add the chopped pistachios and almonds. If using the manual freezing method, fold in the nuts once the ice cream is thickened.
   • Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

1. Serve:
   
   • Scoop the saffron ice cream into bowls and garnish with extra chopped pistachios or almonds, if desired. Enjoy this luxurious and fragrant dessert!

• Iranian Style (Bastani Sonnati): Use rosewater and saffron as key flavors. You can also add salep (orchid root powder) for a traditional thickening agent.
• Indian Style (Kesar Pista Kulfi): Add cardamom and use condensed milk for a richer, denser texture. Kulfi can also be served in popsicle molds.

This Saffron Ice Cream is a perfect blend of flavors from Iran and India, making it a rich and exotic dessert experience!