I've based this recipe on the French Vanilla Ice Cream (from Georgia O'Keeffe's book) that I made not that long ago. As it is so luscious and smooth, I knew it would be a great starting point. And it was! The flavours melded together really well, and the smooth texture was very satisfying and delicious. Add on a crisp pistachio biscuit for texture, and you have a delicious little treat.
smooth, creamy and fragrant |
Makes just over 1 Litre:
ingredients:
2 large eggs, separated
1/4 cup of honey
1 cup (250 mLs) thickened cream
1 cup (250 mLs) condensed milk
2 tsp vanilla extract or paste
2-3 tsp rosewater
1/2 tsp saffron threads softened in a few teaspoons of the cream
50g. pistachios chopped finely - 35g. go into the ice cream, and 15g. to sprinkle on top
organic dried rosebuds to scatter over the top (optional)
Serve with pistachio biscotti
Method:
Beat the egg yolks in a medium bowl until thick and luscious
Gradually beat in the honey till even more thick, luscious and voluminous
Now add the cream, condensed milk, vanilla, rosewater and saffron to the bowl
Beat till just combined
Stir in the chopped pistachios
Pour the mixture into a baking tray and place in the freezer till partially firm - this takes about an hour
Put a large bowl in the freezer at the same time to chill
After an hour or so, whip the egg whites in your supremely, superbly clean bowl (with ultra-clean beaters) till stiff peaks form
Now take out the tray and place the eggy, freezy mixture into the chilled bowl
Spoon in the egg whites, and give it all a good turn with a large, metal spoon
Then grab the electric beaters and give it a good whizz till combined - but go at it like a Buddhist monk, not a Sumo wrestler
Pour the shiny, smooth mixture into an ice cream container with a lid
Into the freezer it goes till nicely frozen
Serve with the extra chopped pistachios sprinkled over the fragrant ice cream (and the rosebuds if using)
gather your ingredients |
whizz the egg yolks and honey |
soften the saffron in a bit of the cream |
fold in the stiffly beaten egg whites |
pour into your ice cream container |
ready for the freezer |
serve with some pistachio biscotti |
Our friends Lord N. and Lady J. of the Rocks came over for dinner the other night. Having recently been to Iran, (and having discovered a Persian grocer nearby) they were very keen on all things Persian/Iranian. So I endeavoured to make them something a wee bit Persian-inspired. Et voilà, here we have my version of this sweet treat.
my saffron crocus doodle |
I love all of these gorgeous flavours, especially saffron and rose! :D Lucky this makes a lot (serves one I suspect ;)).
ReplyDeletethanks lorraine. yes i adore saffron and rose flavours. i do believe a person could sit down with the tub and just spoon it all up:) cheers S x
DeleteSaffron is wonderful stuff, isn't it? And this ice cream looks superb! Thanks so much.
ReplyDeleteThanks for dropping by KR.
DeleteOh my! How wonderful to have real and fresh saffron! This recipe is lucious, it reminds me a little of Indian kulfi, which is so decadent.
ReplyDeleteHi Mimi
DeleteThanks for dropping by. It is rather like kulfi isn’t it? Very delicious too. Cheers S
Wow, this looks amazing. This is going on my to try list for sure.
ReplyDeletethat's wonderful GGE:) It is a lovely treat. cheers S
Delete