PERSIAN ICE CREAM
BASTANI
cream milk egg yolks sugar vanilla extract saffron rose water
WHAT YOU NEED
The the yolks and sugar until pale yellow.
BEAT
The milk and vanilla.
WARM
the egg/sugar mixture with the milk/vanilla mixture.
TEMPER
until it reaches 170F. Then remove from heat and add the saffron.
HEAT
in the cream. Refrigerate covered overnight.
MIX
in an ice cream mixer.
CHURN
in a container you can cover for 4 hours.
FREEZE
in a bowl or between wafers.
SERVE
full recipe linked below
GET THE RECIPE!