Creamy Saffron Carrot Ice Cream (Havij Bastani)

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 large egg yolks 4 large egg yolks
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 cup (150g) grated carrots 1 cup (150g) grated carrots
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 cup (30g) chopped pistachios, for garnish 1/4 cup (30g) chopped pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 36g, 32g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk and heavy cream over medium heat until it begins to simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the egg yolks and sugar until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
5. 5.
   In a small bowl, crush the saffron threads and steep them in a tablespoon of hot water for a few minutes.
6. 6.
   Add the saffron mixture, grated carrots, vanilla extract, and ground cardamom to the custard mixture. Stir well to combine.
7. 7.
   Remove from heat and let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
8. 8.
   Pour the chilled custard mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. 9.
   Transfer the churned ice cream to a lidded container and freeze for an additional 4 hours or until firm.
10. 10.
    Serve the Creamy Saffron Carrot Ice Cream in bowls or cones, garnished with chopped pistachios.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, crush the threads before steeping them in hot water. This will help release the aromatic compounds.
• Carrots — Use fresh and sweet carrots for the best results. Grate them finely to ensure they blend smoothly into the custard base.

Tips & Tricks

• For a more intense saffron flavor, you can increase the amount of saffron threads used.
• If you don't have an ice cream maker, you can pour the custard mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• For added texture, you can fold in some chopped pistachios or raisins into the ice cream before freezing.

Serving advice

Serve the Creamy Saffron Carrot Ice Cream in bowls or cones. For an extra touch, drizzle some saffron syrup or honey on top and garnish with a sprinkle of crushed pistachios.

Presentation advice

To enhance the visual appeal, serve the ice cream in clear glass bowls or dessert glasses. The vibrant orange color of the ice cream will be beautifully showcased against the glass.