Nutritional Information (12 portions per recipe):
Calories: 180
Carbohydrates: 10
Fat: 14
Saturated fat: 7
Protein: 4
Sugar: 10
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
While I was visiting my boyfriend, his mother introduced me to Persian ice cream. I had heard about it before, but I never knew just how amazing it was until I experienced it for myself.
Calories: 180
Carbohydrates: 10
Fat: 14
Saturated fat: 7
Protein: 4
Sugar: 10
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
While I was visiting my boyfriend, his mother introduced me to Persian ice cream. I had heard about it before, but I never knew just how amazing it was until I experienced it for myself.
(Please excuse the poor picture, I use my phone for photos!)
Persian ice cream is made with saffron and rosewater, and has a scatter of pistachio nuts and chopped cream through it. It's by far my favourite ice cream, replacing good old mint choc chip (sorry bro). Please note, I have been guided by a traditional recipe and added my own flair to it to make it healthier. This version has less fat than the ice cream you can find in stores.
It's not difficult to make, but you will need an ice cream maker. I got mine from Amazon for about $30, and I would be lost without it. Remember to leave the inner bowl in the freezer over night so that it's ready for use the next day!
Ice cream shopping list:
Persian ice cream is made with saffron and rosewater, and has a scatter of pistachio nuts and chopped cream through it. It's by far my favourite ice cream, replacing good old mint choc chip (sorry bro). Please note, I have been guided by a traditional recipe and added my own flair to it to make it healthier. This version has less fat than the ice cream you can find in stores.
It's not difficult to make, but you will need an ice cream maker. I got mine from Amazon for about $30, and I would be lost without it. Remember to leave the inner bowl in the freezer over night so that it's ready for use the next day!
Ice cream shopping list:
- 2 large eggs
- 230ml whole milk
- 475ml single cream
- 100g white sugar
- 50ml clotted cream
- 30g chopped pistachio nuts
- Pinch of saffron
- 5 tablespoons rosewater
Method:
Step 1.: First of all, spread the clotted cream into a dish, making it a thin layer no deeper than 1cm. Put it in the freezer.
Step 2: Grind up your saffron with a teaspoon of sugar. I used my mortar and pestle for this. It takes some work, but after a while, your mix should be a fine pink/white powder like this:
Step 1.: First of all, spread the clotted cream into a dish, making it a thin layer no deeper than 1cm. Put it in the freezer.
Step 2: Grind up your saffron with a teaspoon of sugar. I used my mortar and pestle for this. It takes some work, but after a while, your mix should be a fine pink/white powder like this:
Measure your rosewater and pour it into a cup that you don't mind getting stained. Pour the sugar and saffron powder into it and stir. This will let everything dissolve nicely. It will darken in colour, and look like this:
Step 3: Mix the cream and milk together on a medium heat. When it warms up, turn the heat to low.
Step 4: In the meantime, beat the eggs until they are light in colour.
Step 5: Gradually add the sugar into the eggs.
Step 6: Add a little of the milk and cream into the egg mixture. Once the egg mixture is a little warm, add the rest to the main mixture of milk and cream.
Step 7: Continue to heat this new mixture over a low heat, stirring constantly. It should look like this:
Step 4: In the meantime, beat the eggs until they are light in colour.
Step 5: Gradually add the sugar into the eggs.
Step 6: Add a little of the milk and cream into the egg mixture. Once the egg mixture is a little warm, add the rest to the main mixture of milk and cream.
Step 7: Continue to heat this new mixture over a low heat, stirring constantly. It should look like this:
Step 8: When the mixture is at an even temperature, add the saffron rosewater, stir in, then remove from the heat. Let it cool completely before continuing!
Step 9: Pour the mixture into a container and refrigerate for 4 hours.
Step 10: Pour into your ice cream maker, following the instructions of your particular model.
Step 11: Fetch the clotted cream from the freezer. Break it up into thumbnail-sized flakes. As you are spooning your new ice cream into its container, add the cream and pistachios and stir them in. Store in the freezer and eat whenever you can.
Step 9: Pour the mixture into a container and refrigerate for 4 hours.
Step 10: Pour into your ice cream maker, following the instructions of your particular model.
Step 11: Fetch the clotted cream from the freezer. Break it up into thumbnail-sized flakes. As you are spooning your new ice cream into its container, add the cream and pistachios and stir them in. Store in the freezer and eat whenever you can.
RSS Feed