Bastani irani (rosewater & saffron ice cream)

Eggs	6 large yolks
Cream, heavy	1 ½ cups
Milk, whole	1 ½ cups
Sugar	¾ cup
Salt, kosher	½ teaspoon
Saffron, finely ground	½ teaspoon
Rosewater, preferably Sadaf brand	¼ cup
Vanilla extract	½ teaspoon
Roses, dried	Garnish

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.