- 3
Ingredients
- 4 cups whole milk
- 1/3 cup sugar
- Dash powdered saffron
- 1/4 cup whipping cream
- 1 teaspoon vanilla
- 1/4 teaspoon ground cardamom
- 1/4 cup chopped unsalted pistachios
Preparation
Step 1
In a large saucepan bring the milk just to boiling; reduce heat. Simmer, uncovered, for 40 to 45 minutes or until reduced to 1-3/4 cups, stirring often. (Stir in any film that forms on top.)
Stir in sugar; cook and stir for 2 to 3 minutes or until sugar is dissolved. Remove from heat. Stir in saffron. Pour the milk mixture into a bowl. Let cool; cover and chill for 1 hour.
Stir in cream, vanilla, and cardamom. Freeze ice cream mixture in a 1-quart ice cream freezer according to manufacturer's instructions. Stir in pistachios. Store in the freezer. Makes about 3 cups (six 1/2-cup servings).
easy variation
Omit Step 1 and substitute 1-3/4 cups half-and-half or light cream for the whole milk. Stir together all ingredients except nuts, and freeze as above. Stir in nuts.
nutrition information
Per serving: Calories 206, Total Fat 11 g, Saturated Fat 6 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 36 mg, Sodium 83 mg, Carbohydrate 20 g, Total Sugar 19 g, Fiber .5 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 21%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet