Persian Ice cream
Iranian/Persian Traditional Ice cream
Open in Cookpad AppSteps
- 1
Pour the cream in a dish large enough for the cream to reach a depth of about 4 mm. Freeze.
- 2
Fully grind saffron and pour half a cup of boiling water on it, stir for 5 minutes. Let it sit for 10 minutes.
- 3
Heat the milk and add sugar and salep as you stir
- 4
Add steeped saffron to the milk
- 5
Leave the milk in the fridge/freezer/outside until it reaches the temperature of about 2-3 degrees
- 6
Pour the mixture in the ice cream maker and set it for 25 minutes.
- 7
Take the cream out of the freezer and crush the solid layer.
- 8
After about 7-8 minutes, slowly pour the sliced pistachio and crushed frozen cream in the ice cream maker
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