Follow these steps for perfect results
Frozen Cream
frozen
Heavy Cream
Lemon Zest
zested
Egg Yolks
Granulated Sugar
Cornstarch
Whole Milk
Heavy Cream
Ground Saffron
Rose Water
Salt
Whole Milk Ricotta
Lemon Zest
zested
Pistachios
dry roasted and salted
Freeze heavy cream in a thin layer with lemon zest for 2 hours.
Heat milk, heavy cream, and salt in a saucepan.
Whisk egg yolks, sugar, and cornstarch until pale and creamy.
Whisk in rosewater to the egg mixture.
Gradually add hot milk/cream mixture to the egg mixture, tempering carefully.
Pour the egg mixture back into the saucepan with the remaining cream.
Stir until the cream thickens and coats the back of a spoon.
Strain the mixture into a bowl and refrigerate until chilled.
Whisk in ricotta and lemon zest.
Churn in an ice cream maker according to the manufacturer's instructions.
Break the frozen cream into small pieces and mix into the ice cream.
Freeze for at least 3 hours.
Serve sprinkled with pistachios and lemon zest.
Expert advice for the best results
Soak saffron threads in warm water for at least 30 minutes to extract maximum flavor.
Adjust the amount of rose water to your liking.
Toast pistachios lightly for enhanced flavor.
Everything you need to know before you start
15 minutes
Can be made several days in advance.
Serve in a chilled bowl or cone. Garnish with fresh mint.
Serve as a standalone dessert.
Pair with fresh fruit.
Serve with baklava or other Persian pastries.
A sweet, slightly sparkling wine.
Discover the story behind this recipe
A traditional Persian dessert often served at celebrations.
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