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Sunday, April 16

Bastani irani (rosewater & saffron ice cream)

6 large yolks
Cream, heavy
1 ½ cups
Milk, whole
1 ½ cups
¾ cup
Salt, kosher
½ teaspoon
Saffron, finely ground
½ teaspoon
Rosewater, preferably Sadaf brand
¼ cup
Vanilla extract
½ teaspoon
Roses, dried
  1. Set a medium bowl in a large bowl of iced water. 
  2. In another medium bowl, whisk the yolks until pale, 1 to 2 minutes. 
  3. In a medium bowl, whisk the cream with the milk, sugar, salt, and saffron. 
  4. Bring to a simmer over moderate heat, whisking until the sugar is completely dissolved. 
  5. Very gradually whisk half of the hot cream mixture into the beaten yolks in a thin stream, then whisk this mixture back into the saucepan. 
  6. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil. 
  7. Strain the custard through a fine-mesh sieve into the bowl set in the iced water. 
  8. Let the custard cool completely, stirring occasionally. 
  9. Stir in the rosewater and vanilla. 
  10. Press a piece of plastic wrap directly on the custard, and refrigerate until well chilled, about 4 hours. 
  11. Pour the custard base into an ice cream maker, and freeze according to the manufacturer’s instructions. 
  12. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover, and freeze until firm, at least 4 hours. 
  13. Serve garnished with the dried roses. 
Recipe from Food&Wine Magazine, March 2017.

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