Saffron Prep
Ice bloom
Ingredients ● 6 egg yolks
● 1½ cups cream
● 1½ cups milk
● ¾ cup sugar
● ½ tsp salt
● ½ tsp saffron (ice bloomed)
● ¼ cup rosewater
● ½ tsp vanilla
● Pistachios + dried roses
Method 1. Ice-bloom saffron.
2. Heat cream + milk + sugar + salt.
3. Temper into yolks; cook to custard.
4. Chill 4 hours.
5. Churn and freeze.
6. Serve with pistachios + roses.