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Saffron Ice Cream (Bastani-e gol-o bolbol): Submitted by: Purnima | Date Added: 2 Apr 2016
Listed in: Eggs and Dairy

4 tablespoons powdered sahlab or 1 cup cornstarch

4 cups milk

1 cup sugar

1/2 teaspoon mastic ground with a cube of sugar

1/4 teaspoon ground saffron dissolved in 3 tablespoons rose water

1/2 cup whipping cream

2 tablespoons slivered pistachios for decoration

Cooking Instructions

Dissolve the sahlab in 1 cup cold milk. Mix very well until the mixture is quite smooth.

In a large saucepan, stir the rest of the milk and sugar together and bring to a boil over medium heat.

Add the sahlab mixture and mastic to the warm milk in the saucepan. Simmer over medium heat, stirring constantly, until the mixture thickens. At this stage, the mixture should be slightly elastic. Remove the pan from the heat.

Add saffron-rose water. Mix well. Allow to cool for 2 hours. Pour the entire mixture into an ice-cream machine.

Follow your ice-cream machine’s directions for making ice cream (my machine takes about 1 hour and 40 minutes).

Pour a thin layer of whipping cream into a flat plate and place it in the freezer until a 1/4-inch frozen creamy crust forms. Remove the crust from the freezer, let it stand for 2 minutes, then break off 1/2-inch pieces of the crust and mix them with the finished ice cream. Transfer to a press-in-lid plastic container, cover, and keep in the freezer to allow the taste to develop.

Serve saffron ice cream in small crystal bowls; sprinkle the top with ground pistachios. Nush-e Jan!

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Saffron Ice Cream (Bastani-e gol-o bolbol)
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