Persian Saffron Ice Cream


2 cups cream

1/2 cup whole milk

1/2 cup sugar

3 egg yolks

3 Tbsp saffron (brewed)

1 cup raw pistachio (peeled)


In a sauce pan add all the ingredients except pistachio, on a medium heat and bring it up to simmer. Cool mixture to room temperature. Cover and chill at least 1 hour. After it chilled pour the mixture into the ice cream machine to firm.

Place all the ice cream into a container and cover it with generous amount of pistachio. Then place it in freezer for 2-3 hours. Its ready to serve.