Prep time: 45 minutes + 8 hours to chill

Caters to: 8 gobblers

Challenge Level: Intermediate

From the Pantry:

  • 6 egg yolks
  • 1 ½  cups heavy cream
  • 1 ½ cups whole milk
  • ¾ cup sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon finely ground saffron
  • ¼ cup pure rosewater
  • ½ teaspoon pure vanilla extract
  • Dried rose petals for garnish

Cook Away:

  1. Place a medium sized bowl in an ice bath for later use.
  2. In a separate bowl, beat the yolks up until they’re pale.
  3. In a medium saucepan, whisk cream along with the milk, sugar, salt, and saffron. Continue whisking over moderate heat until the sugar is completely dissolved.
  4. Gradually add half of the hot cream mixture into the beaten egg yolks, and then whisk the mixture back into the saucepan. Cook over low heat for about 12 minutes, stirring with a wooden spoon till the custard is thick enough to lightly coat the back. Don’t let it boil.
  5. Strain the custard through a fine mesh sieve into the bowl that was previously left to chill in the ice bath. Let the custard cool down completely, stirring it occasionally.
  6. Add in rosewater and vanilla extracts and then cover the bowl with a plastic wrap. Leave it to chill in the refrigerator for about 4 hours.
  7. Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream into a chilled 9-inch by 4-inch metal loaf pan, cover, and freeze for another 4 hours.
  8. Serve in bowls and decorate with rose petals.


The ice cream can be stored for up to a week.


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