Ice cream is technically a frozen custard - a cooked mixture of milk or cream, eggs (sometimes), sugar, and flavorings - and plenty of whipped-in air. To find out, let's see how ice creams are made. There is only one problem - great ice cream costs more. All of us would rather eat great ice cream.
Excerpts and links may be used, provided that full and clear credit is given with appropriate and specific direction to the original content.There are three kinds of ice cream: cheap ice cream, good ice cream, and great ice creams. Unauthorized use and/or duplication of this material, including photographs, without express and written permission from this blog’s author and/or owner is strictly prohibited. Add to ice cream.ģ) Shell and roughly chop pistachios and add to softened ice cream.Ĥ) Add small chunks of frozen heavy cream, if desired, and stir until all ingredients are combined.ĥ) Freeze 2-3 hours, stir to keep pistachios from settling, and continue to freeze overnight. Let steep 10-15 minutes until you achieve a rich orange hue. If so, freeze about a cup of cream for a couple of hours before proceeding with the rest of the steps.***Ģ) Heat rosewater in microwave for a minute until hot. *** You may wish to freeze a thin layer of heavy cream to be added to the recipe for added texture. SEMI-HOMEMADE PERSIAN ICE CREAM (AKBAR MASHTI)ġ 1/2 quarts store-bought vanilla ice creamĪ few pinches of saffron (not safflower–it will not give the same flavor) So yummy that I may have had a second serving tonight…. The flavor is simply wonderful! Because of the rosewater, the finished product is icier than the store-bought vanilla you started out with, but it is a forgivable “flaw” given how easy and delicious this recipe is. That’s it! Freeze in a container overnight, stirring after a few hours to help the pistachios from settling at the bottom.
If you want an added layer of texture and yummy surprises when you bite into your spoonful of aromatic ice cream, freeze a thin layer of heavy cream then break it up into small chunks to be added to the softened ice cream mixture (I would HIGHLY recommend this!!). Add the saffron/rosewater to the softened ice cream, stir, and add the chopped nuts until well mixed. Once shelled, give the pistachios a rough chop.
I didn’t try to remove the papery skins from the nuts, but if you don’t like chewing on them, feel free to peel them off. Shell a cup of pistachios to be added to the ice cream. Strain to remove saffron strands and let cool while you prep the pistachios. Let the saffron steep for 10 to 15 minutes–until the rosewater takes on a deep orange color. Remove from microwave and add a few pinches of saffron. Heat 1/2 cup of rosewater in the microwave (or stovetop) until hot–about a minute. Let the ice cream soften on the counter while you prepare the rest of the ingredients.
Seriously, the hardest part is probably shelling out the $$$ for saffron!
This is the easiest recipe using store-bought ice cream and a few additional ingredients: deliciously floral rosewater, slightly chewy pistachios, and a few pinches of saffron. Ugh! Best way I know of to cool off? From the inside out–with ice cream, lol! Don’t have an ice cream maker? No problem. I don’t know about you, but these scorching hot days are not my best friend.