Saffron Cardamom Ice Cream With Pistachios

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• 2 cups milk
• 2 cups heavy cream
• 1/4 teaspoon saffron thread
• 8 large egg yolks
• 3/4 cup sugar
• 2 teaspoons cardamom, ground
• 1/2 cup pistachio nut, shelled

Recipe

• 1 combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
• 2 remove pan from heat and let cream mixture stand, covered, for 1 hour.
• 3 return pan to the heat and bring mixture to just simering.
• 4 in another bowl, whisk egg yolks, sugar and pinch of salt together.
• 5 add 1/2 cup of the cream mixture to the eggs & blend to temper them.
• 6 after mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
• 7 pour the entire mixture back into the pan.
• 8 cook this custard over moderate low heat, stirring until a thermometer reaches 170°f.
• 9 strain through a fine sieve into another bowl and stir in cardamom.
• 10 let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
• 11 add pistachios during last few minutes of freezing/churning time.