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This fragrant ice cream is redolent with flavor. It’s traditionally served between two thin wafers to make ice cream sandwiches, but it’s equally delicious on its own. Slideshow: More Ice Cream Recipes 

Mahin Gilanpour Motamed
March 2017

Gallery

Credit: © Con Poulos

Recipe Summary test

active:
45 mins
total:
8 hrs 45 mins
Yield:
Makes about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.

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  • In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture back into the saucepan. 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.

  • Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally. Stir in the rosewater and vanilla extract. Press a piece of plastic wrap directly on the custard and refrigerate until well chilled, at least 4 hours.

  • Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover and freeze until firm, at least 4 hours.

  • Serve the ice cream in bowls, garnished with dried roses. 

Make Ahead

The ice cream can be frozen for up to 1 week.

Notes

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

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