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Author Notes: I love desserts but don't have the sweetest tooth. I find that desserts and puddings from the East aren't always about the sugar kick . This is my take on a lovely Persian classic. The recipe does need a little tenderness and patience but well worth it and easier if you make it a second time round.
If you do have a sweet tooth a drizzle of pomegranate molasses will do the job.
N.B I know clotted cream is a British thing; they do sell it at Whole Foods though. —Nikkita Flavius-Gottschalk
- 3 cups Milk
- 2 cups Clotted Cream
- 3 tablespoons Rosewater
- 1 cup Sugar
- 1 teaspoon Saffron
- 6 Egg Yolks
- 1 cup Pistachio Nuts
- 1 teaspoon Vanilla Extract
- 2 tablespoons Zest of a Pink Grapefruit
- In a non-stick pan, on medium to low heat, warm the milk and keep stirring. Add the saffron (crushed), vanilla and grapefruit zest.
- Add the sugar and keep stirring until it dissolves. Be patient and careful not to burn the milk. Add the rosewater, keep mixing and bring the temperature to low.
- Whisk the egg yolks, pour the eggs into the mixture and whisk quickly so the mixture unifies and the egg doesn't cook separately.
- Refrigerate for an hour. Combine clotted cream to the custard mix. Mix in the pistachio nuts. Put in the container you would like to store it in and freeze for a half hour.
- Mix well. Reseal and place container in a plastic bag. I don't know the science/witchcraft behind this but this stops all of my ice cream from frosting over. Freeze for at least 4 hours before serving.