Ingredients:
- 500ml whole milk
- 250ml heavy cream
- 1/2 teaspoon saffron threads
- 4 egg yolks
- 150g sugar
- 1/2 cup chopped pistachios
Instructions:
1. Infuse the saffron: Heat the milk in a saucepan until it begins to simmer. Add the saffron threads and remove from heat. Let it infuse for 15 minutes.
2. Prepare the custard: In a bowl, whisk the egg yolks and sugar until pale and thick. Gradually add the saffron milk, stirring constantly.
3. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5–7 minutes). Do not boil.
4. Cool and churn: Remove from heat, add the cream, and let the mixture cool. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
5. Add pistachios: During the last few minutes of churning, add the chopped pistachios. Freeze until firm.
6. Serve: Scoop and enjoy this luxurious ice cream with a sprinkle of saffron on top.
